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.
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
How to Make It
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.
I modified the recipe a little after reading the reviews. Doubled the recipe (wanted MORE!), used only 8 Tblsp butter, 1/2 cup white sugar, 2/3 cup brown sugar, 1 cup of cocoa, raspberry flavored non-fat yogurt and 1/3 cup mini choc chips. Melted the butter in a large bowl in the microwave. Chilled dough in the freezer for about an hour and (using wet hands) rolled the dough into very small balls, placed on parchment paper lined cookie sheets and flattened slightly. Baked for 6-8 minutes. Made 10 dozen tiny delicious bite sized chocolate treats. They also freeze like a dream - try them frozen!
I followed the directions with the exception of spraying the cookie sheets. I used parchment paper instead. I also used a tablespoon size cookie scoop to drop the cookies. It only made 17 cookies. The cookies were a uniform size and they were puffy and soft in the middle. My husband said they chocolaty and delicious.
I love these cookies! Someone mentioned having difficulties dropping level tablespoons of dough on the sheet. I always use a scoop for cookies. Each cookie is easy to measure, they bake at the same rate and are the same size once done.
Super quick, easy, and delicious! Made the chocolate mixture in a pan and then poured that into the bowl with flour. Used nonfat greek yogurt instead of plain yogurt and it worked out fine. Added white chocolate chips and walnuts - adds that little bite of something. Recipe made ~28. This will be my go to chocolate cookie recipe now
I got 2 1/2 dozen. I rolled them a little bit before putting them on the pan. I also baked them for only 8 minutes. They are wonderful! A little taste of heaven. They equal 2 points on WW program. I'm sure you could get that down even further with white and brown sugar substitutes and with a butter sub. But, they are well worth the 2 points just as they are. I cannot imagine what went wrong with some of the reviews but these came out perfectly and I didn't change a thing. Next time I'll add the white chocolate chips as suggested. So easy to make and perfect every.single time.
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