Eggless Brownie Cookies (Vegan-Friendly, Fudgy, No Chill)

In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring in between, until smooth. Alternatively, melt them in a small pot over low heat and remove from heat.

Add warm milk and vanilla extract to the chocolate-sugar mixture. Stir gently until fully combined. Using warm milk keeps the batter soft and spreadable for the fudgy centers.

Mix in powdered sugar while the chocolate mixture is still warm. Whisk until the sugar is fully dissolved. This step helps create the signature crinkle crust on your cookies.

In a separate bowl, sift together all-purpose flour, cocoa powder, corn starch, baking powder, and salt.

Gently fold the dry ingredients into the chocolate mixture. Mix only until just combined - over mixing can make cookies cakey. The batter should remain soft and slightly thick.

Use a 2-tablespoon cookie scoop to portion the batter onto the prepared baking tray. You can do this by dropping the batter in a round shape. Space the cookies 2 to 3 inches apart to allow room for spreading.

Bake the cookies for about 12 minutes, or until the tops are shiny, cracked, and risen, while the centers still look soft.

While cookies are hot, you can use a round cookie cutter or a bowl larger than cookie  to shape them into perfect round cookies by rotating around the edges of the cookie. Allow them to cool on the baking tray for 30 minutes. 

Keep cooled cookies in an airtight container for up to 4 days. These eggless, vegan-friendly brownie cookies can also be frozen for longer storage.