The Great Butterless Bake

Picture this: pajamas on, and a chocolate craving so loud the neighbors could hear it. I reached for the butter dish—empty. A half-stick wrapper mocked me from the trash. Instead of a grocery run, I grabbed cocoa powder and crossed my fingers. Thirty minutes later these fudgy, crackle-topped beauties came out of the oven. No butter, no problem.

Ingredients

• 1 cup (125 g) all-purpose flour
• ½ cup (40 g) unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) light brown sugar, packed
• ⅓ cup (80 ml) neutral oil (sunflower, canola, or melted coconut)
• 1 large egg, room temp
• 1 tsp vanilla extract
• 2 Tbsp (30 ml) milk of choice (dairy or non-dairy)
• ½ cup (90 g) chocolate chips or chunks (optional but encouraged)

One-Bowl Method

1. Preheat oven to 350 °F / 175 °C. Line a sheet with parchment.
2. Dry mix: In a large bowl whisk flour, cocoa, baking soda, and salt.
3. Wet mix: Add both sugars, oil, egg, vanilla, and milk. Stir until glossy.
4. Combine: Fold dry into wet just until no streaks remain. Dough will be thick and shiny.
5. Add-ins: Fold in chocolate chips.
6. Scoop: Use a 1.5-Tbsp cookie scoop, spacing 2 inches apart.
7. Bake 10–12 min. Centers will look soft—pull them anyway; they set while cooling.
8. Cool 5 min on sheet, then transfer to rack (or straight to mouth).

Texture & Flavor Notes

• Texture: Crackly tops, chewy brownie-like centers—think cookie-meets-brownie hybrid.
• Flavor: Deep cocoa richness; the oil keeps them moist for days.
• Surprise factor: Nobody guesses they’re butter-free.

Tips & Swaps

• Oil swap: Olive oil works for a subtle fruity note.
• Gluten-free: Use a 1:1 gluten-free blend + ¼ tsp xanthan.
• Vegan: Sub flax egg (1 Tbsp flax + 2.5 Tbsp water) and plant milk.
• Extra fudgy: Chill scooped dough 30 min before baking.
• Double batch: Freeze scooped dough; bake from frozen +1-2 min.

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