2-Ingredient Chocolate Fudge Cookies

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Want to make yummy chocolate cookies but don’t have many ingredients? You’re in luck! These 2-ingredient chocolate fudge cookies are super easy to whip up. You only need chocolate chips and Greek yogurt to make these gooey treats.

The best part? You can have warm cookies ready in less than 30 minutes. They’re perfect for when you want something sweet but don’t feel like putting in a lot of effort. Plus, they’re flour-free, so they’re great if you’re avoiding gluten.

Exact Ingredients (+ Possible Substitutes)

You only need two ingredients to make these fudgy chocolate cookies:

• 1 cup (182g) semisweet chocolate chips
• 1/2 cup (117g) nonfat plain Greek yogurt (room temperature)

The semisweet chocolate chips are key for the right flavor and texture. You can try dark chocolate chips for a richer taste.

For the yogurt, stick with plain nonfat Greek yogurt if possible. Regular yogurt may be too thin. In a pinch, you could use vanilla Greek yogurt, but it will make the cookies sweeter.

Make sure your yogurt is at room temperature before mixing. Cold yogurt can make the chocolate seize up.

You don’t need any flour, eggs, butter, or oil for this simple recipe. The chocolate and yogurt create a thick, fudgy batter on their own.

Instructions

Preheat your oven to 350°F (177°C). Line a big baking sheet with parchment paper.

Melt the chocolate chips in a microwave-safe bowl. Heat them in 15-30 second bursts, stirring between each. Be careful not to burn the chocolate.

Make sure your yogurt is at room temperature. Mix it with the melted chocolate until smooth.

Use a cookie scoop to drop the batter onto your lined baking sheet. Space the cookies about 2 inches apart.

If you want, smooth the tops of the cookies with damp fingers. Don’t flatten them though – they’ll spread as they bake.

Bake for about 15 minutes. The cookies are done when the surface looks cooked but feels soft when lightly pressed.

Let the cookies cool on the baking sheet. They’ll firm up as they cool down.

Enjoy your easy, two-ingredient chocolate fudge cookies!

Tips, Tricks & Storing

Line your baking sheet with parchment paper or a silicone mat. This prevents the cookies from sticking and makes cleanup easier.

Make sure your yogurt is at room temperature before mixing. Cold yogurt can make the chocolate seize up.

Use a cookie scoop for even-sized cookies. This helps them bake evenly and look more professional.

Don’t overbake the cookies. They should be soft when you take them out of the oven. They’ll continue to set as they cool.

Let the cookies cool completely on the baking sheet. This helps them firm up and keeps their fudgy texture.

Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

For longer storage, you can freeze the cookies. Put them in a freezer-safe bag and they’ll last for up to 3 months.

Try different mix-ins for variety. Crushed nuts, dried fruit, or mint chips can add new flavors to your cookies.