Fudgy chocolate cookies
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 10 min • Serves: 48 • Difficulty: Easy
In less than 30 minutes, you can have four dozen chocolate cookies baked and ready to enjoy. Self-rising flour cuts down on the amount of ingredients you need, and the dough comes together in a snap. It does not need to chill before being baked; you simply roll it into balls and plop them onto baking sheets. You can easily cut the recipe in half for a smaller batch (lightly beat the egg and measure out half of it), or freeze extras—baked and cooled—for up to two months.
Ingredients
White self-rising flour
2 cup(s)
Unsweetened cocoa powder
0.333 cup(s)
Sugar
0.75 cup(s)
Unsweetened applesauce
0.25 cup(s)
Canola oil
4 tsp
Vanilla extract
1.5 tsp
Egg(s)
1 large egg(s)
Powdered sugar (confectioner's)
1 Tbsp
Instructions
1
Arrange oven racks with one in lower third of oven and one in upper third of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
2
In a medium bowl, whisk together flour and cocoa and set aside. In a large bowl, combine sugar, applesauce, oil, vanilla, and egg. Beat with an electric mixer at medium speed until smooth, about 1 minute. Add flour mixture to large bowl and stir until fully combined. Scoop dough by level tablespoonfuls and roll into balls. Arrange 12 dough balls on each baking sheet.
3
Bake cookies at 350°F until set, 8 to 10 minutes, rotating baking sheets halfway through. Cool cookies on pans for 2 minutes. Remove cookies to wire racks to cool completely. Repeat process with remaining dough. Sprinkle cookies with powdered sugar.
4
Serving size: 1 cookie
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