2 Ingredient Chocolate Fudge Cookies
These rich chocolate fudge cookies don't require any flour, eggs, butter or oil!
Ingredients
- 1 cup (182 g) semisweet chocolate chips
- 1/2 cup (117 g) nonfat plain Greek yogurt, brought to room temperature
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large microwave-safe mixing bowl, add chocolate chips. Heat in microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is melted and smooth. Be careful not to overheat the chocolate. I usually do 30 seconds for the first heat and reduce the time after that depending on how melted the chocolate is. You can also melt the chocolate on the stove using the double boiler method.
- Make sure your yogurt has come to room temperature before using (I measure out the amount needed and leave it out for a few hours). Cold yogurt will cause the chocolate to seize. If your yogurt still feels cold to the touch, you can warm it up briefly in the microwave for a few seconds (don't heat too long because you don't want to change the texture of the yogurt). Whisk the yogurt with the melted chocolate until the batter is smooth and no yogurt streaks remain. Your batter should resemble a thick chocolate pudding. Once batter is mixed, you need to scoop it right away. If you let it sit, the chocolate will cool and start to solidify, which you don't want. Using a 1.5 tbsp cookie scoop, scoop batter and release onto prepared baking sheet, spaced 2 inches apart. The batter should be thick enough that it does not spread out once you release it onto the cookie sheet.
- If desired, you can apply wet fingers to gently smooth the very top of each cookie ball so that the surface of the cookies will look smoother when they bake. Do not flatten the cookie batter because it will spread during baking. Bake cookies for about 15 minutes or until done. When cookies are done, the surface of the cookies should look cooked. When you apply light pressure to the cookie, it should feel soft inside but not liquid. Be careful not to overcook the cookies because that will dry out the inside.
- Let cookies cool completely on baking sheet before removing. Because the cookies are a little delicate, use a thin cookie spatula to remove cookies. The cookies can be enjoyed as soon as they are cooled, but they are still delicate and break more easily. After several hours, the cookies will be sturdier and easier to hold.
Notes
- Make sure to use semisweet chocolate chips. Milk and white chocolate chips will not work. I used Kirkland's semisweet chocolate chips (the kind that doesn't contain milk).
- Make sure to use nonfat plain Greek yogurt. Regular yogurt will not work. I used 365 by Whole Foods Organic Nonfat Greek Yogurt. See post for more details.
- These cookies have a rich dark bittersweet chocolate taste and a slightly tangy finish. If you generally find dark chocolate to be too bitter for you, these cookies may not be sweet enough for you.
- This is a quick and easy cookie recipe you can bake for your family. I don't think they are ideal for gifting or bringing to events because the bottoms will stick if you try to stack the cookies on a plate or in a container. They also will lose their shiny surface the next day.
- I use OXO 1.5 tbsp cookie scoop.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 115kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Sodium: 5mg, Fiber: 2g, Sugar: 11g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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