Ingredients
Scale
For the cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the ganache:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Heat your oven to 350°F and line two baking sheets with parchment paper. Don’t skip the parchment, these cookies can stick.
- Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl. Make sure there are no lumps of cocoa powder.
- Add the sugar, oil, egg, milk, vinegar, and vanilla to the dry ingredients. Stir with a wooden spoon or spatula until you have a smooth batter with no dry streaks. The batter will be quite thin, almost like a thick pancake batter.
- Drop rounded tablespoons of batter onto your prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit as they bake. I get about 24 cookies from this batch.
- Bake for 10-12 minutes, until the tops look set and spring back lightly when touched. They won’t look fully done, that’s normal. Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. This takes about 30 minutes.
- While the cookies cool, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer, you’ll see small bubbles around the edges. Pour it over the chocolate chips in a heatproof bowl.
- Let the cream and chocolate sit for 2 minutes without stirring, then whisk until smooth and glossy. If you have stubborn chunks of chocolate, microwave for 10 seconds and whisk again.
- Let the ganache cool for 10-15 minutes until it thickens slightly but is still pourable. Spoon about 1 tablespoon of ganache onto the center of each cookie, letting it spread naturally. The ganache will set as it cools, which takes about 1 hour at room temperature.
Notes
- Use Dutch-process cocoa for smoother flavor, or natural cocoa works fine
- Don’t substitute butter for oil, it changes the texture completely
- Must use heavy cream for ganache, not milk or half-and-half
- Store in airtight container at room temperature for 5-7 days
- Freeze up to 3 months with parchment between layers
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 piece
- Calories: 95 kcal
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 15 mg