Decadent Cocoa Chewy Fudge Cookies
Indulge in these Decadent Cocoa Chewy Fudge Cookies that redefine healthy treats! These delicious drop cookies are rich in chocolate flavor and have a chewy texture that will satisfy any sweet tooth without the guilt. Made with wholesome ingredients including egg whites and minimal oil, they offer a delightful balance of sweetness and richness. Ideal for sharing at gatherings or enjoying as a special snack, these cookies ensure that you can indulge in a treat that is better for you without compromising on taste!
N/A
Servings
35
Calories
12
Ingredients
Ingredients
semi-sweet chocolate chips
1 cup (divided (6 oz), melted)
canola oil
3 tablespoons (for melting with chocolate)
brown sugar
1 cup (packed)
egg whites
3 (whisked)
light corn syrup
7 1/2 teaspoons (for sweetness)
water
1 tablespoon (for moisture)
vanilla extract
2 1/2 teaspoons (for flavor)
all-purpose flour
1 3/4 cups (for the dough)
confectioners' sugar
2/3 cup (plus 1 tablespoon for sprinkling)
baking cocoa
1/3 cup (for chocolate flavor)
baking powder
2 1/4 teaspoons (for leavening)
salt
1/8 teaspoon (for seasoning)
Instructions
1
In a small saucepan over low heat, melt 3/4 cup of the semi-sweet chocolate chips together with canola oil, stirring continuously until smooth.
2
Once melted, remove the saucepan from heat and pour the chocolate mixture into a large mixing bowl. Allow to cool for about 5 minutes.
3
Stir in the packed brown sugar until fully combined.
4
Add the egg whites, light corn syrup, water, and vanilla extract to the mixture, and stir until well blended.
5
In a separate bowl, whisk together the all-purpose flour, 2/3 cup confectioners' sugar, baking cocoa, baking powder, and salt.
6
Gradually incorporate the dry ingredients into the chocolate mixture, stirring until just combined. The dough will be very stiff.
7
Fold in the remaining 1/4 cup of chocolate chips.
8
Using a tablespoon, drop rounded spoonfuls of dough onto baking sheets prepared with nonstick cooking spray, ensuring they are spaced about 2 inches apart.
9
Preheat your oven to 350°F (175°C) and bake the cookies for 8-10 minutes, or until puffed and set.
10
Allow to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
11
Once cooled, sprinkle the cookies with the remaining 1 tablespoon of confectioners' sugar for an extra touch of sweetness.
Nutrition Information
1.5
Fat
4.6
Carbs
0.6
Protein
1.9
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Cocoa Chewy Fudge Cookies?
They are rich, chocolatey drop cookies made with egg whites and minimal oil to provide a healthier, chewy treat without sacrificing flavor.
How many calories are in one cookie?
Each cookie contains approximately 35 calories.
What is the fat content per cookie?
Each cookie contains approximately 1.5 grams of fat.
How much sugar is in these cookies?
Each cookie has about 1.9 grams of sugar.
What oven temperature is needed for baking?
The oven should be preheated to 350°F (175°C).
How long should I bake the cookies?
Bake the cookies for 8 to 10 minutes until they are puffed and set.
Do I use whole eggs for this recipe?
No, this recipe specifically uses 3 egg whites to maintain a lower fat content and a chewy texture.
What kind of oil is required?
The recipe calls for 3 tablespoons of canola oil.
How much flour is used in this recipe?
You will need 1 3/4 cups of all-purpose flour.
Is there cocoa powder in the ingredients?
Yes, the recipe uses 1/3 cup of baking cocoa for its chocolate flavor.
What type of sugar is mixed into the dough?
The recipe uses 1 cup of packed brown sugar and 2/3 cup of confectioners' sugar in the dough.
Does this recipe include vanilla?
Yes, it requires 2 1/2 teaspoons of vanilla extract.
How much baking powder do I need?
The recipe calls for 2 1/4 teaspoons of baking powder.
What role does corn syrup play in these cookies?
The recipe uses 7 1/2 teaspoons of light corn syrup to add sweetness and help create a chewy texture.
What type of chocolate chips are recommended?
You should use 1 cup of semi-sweet chocolate chips, which are divided for melting and folding into the dough.
How should I prepare the baking sheets?
Prepare the sheets using nonstick cooking spray before dropping the dough.
How far apart should the cookies be spaced?
The rounded spoonfuls of dough should be placed about 2 inches apart.
Should I be concerned if the dough is stiff?
No, it is expected that the dough will be very stiff once the dry ingredients are incorporated.
When do I add the remaining chocolate chips?
Fold in the remaining 1/4 cup of chocolate chips after the dry ingredients have been incorporated into the mixture.
How long should the melted chocolate cool?
Allow the chocolate and oil mixture to cool for approximately 5 minutes before adding other ingredients.
How do I finish the cookies after they cool?
Once completely cooled, sprinkle the cookies with 1 tablespoon of confectioners' sugar.
Is there any salt in this recipe?
Yes, it contains 1/8 teaspoon of salt.
Can I substitute the oil?
While the recipe specifies canola oil for melting with chocolate, you can likely use other neutral oils, though it may change the nutritional profile.
How much water is added to the recipe?
The recipe calls for 1 tablespoon of water to be added to the wet ingredients.
How many ingredients are in this recipe?
There are 12 total ingredients used in this cookie recipe.
Are these cookies high in protein?
No, they contain a modest amount of protein at 0.6 grams per cookie.
What is the texture of the cookies?
They are designed to be decadent, chewy, and fudgy.
How much carbohydrate is in each cookie?
Each cookie has 4.6 grams of carbohydrates.
What is the first step of the instructions?
The first step is to melt 3/4 cup of the chocolate chips with the canola oil in a small saucepan over low heat.
How long should the cookies stay on the baking sheet after baking?
Allow them to cool on the baking sheets for 2 minutes before moving them to wire racks.