Cocoa Fudge Cookies

Cocoa Fudge Cookies Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell

You can mix these incredibly easy, fudge cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter.

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Caloriesfromfat 31 %
Fat 2.7 g
Satfat 1.6 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 13.4 g
Fiber 0.5 g
Cholesterol 7 mg
Iron 0.5 mg
Sodium 54 mg
Calcium 12 mg

Ingredients

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Alice Medrich,

Cooking Light

January 2002
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