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!
These were the best chocolate cookies ever! They were simple and fast to make. I only yielded 17 so I would recommend doubling the recipe. Overall I would highly recommend making them.
I can't understand why people rate a recipe that haven't even made it.
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.
Made these cookies today and they are scrumptious. Fudgy and full of chocolate flavor. Next time I will double the recipe.Yum!
I haven't tried them yet but we are having a meal after church Sunday so i was going to bring something sweet and i can't decide on what to bring.! I mean i have already made a Banana Cake with cream cheese frosting this morning! So i was thinking about making a beef stew in my crock pot and bringing some cookies and the cake! I'm not sure what to bring or if i am even going to bring anything else besides what i have already made !?
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.
Fudgy and delicious, like a brownie. Be careful not to overstir and over melt the sugar in the butter or they will be thin and flat.
These are a house favorite. I cut the granulated sugar down to 1/3 and they are plenty sweet. I also add a tad more vanilla, use high quality cocoa and throw in dark chocolate chips at the end.
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.
These were easy and fantastic! I didn't have real butter, so I had to use Country Crock; I used 4 tablespoons CC and 1 tablespoon oil to balance it out. Also used Dannon Light and Fit Greek Raspberry. They would be good with ice cream sandwiches or frosting also. They do remind me of a brownie/cookie combo.
Delicious and easy to make! Even better with the addition of white chocolate chips.
These were easy to make. The batter reminded me of brownie batter and I almost made them into brownies, but decided to make the recipe as written. My cookies turned out like the picture. They are good. They are needing something, maybe more chocolate or something. They just need a richer flavor, but overall they are worth making and eating.
I've made these so many times I can't remember them all! Everyone who has eaten them loves them. I always double the recipe, because they don't last long. Very easy to make and mine turn out like picture, but I substitute vanilla yogurt for plain, since that's what I usually have. That's the only change I make.
These cookies are very good, but very different. The gooey center would make you think they're not cooked all the way, except for the fact that you know they're supposed to be brownie-like from the description. As for other reviews stating that the end result looks nothing like the picture...my first batch didn't either. They were very flat and ragged around the edges. The only change I made to the recipe was to substitute sour cream for the yogurt. Otherwise, I followed it exactly, spraying the cookie sheets and leveling the tablespoons of batter. After the first batch came out of the oven, I decided to wipe off the spray from my non-stick cookie sheets and do more of a rounded tablespoon. That seemed to do the trick. That batch looked just like the picture. I don't know how these cookies could turn out dry for some people, unless they didn't follow the instruction to spoon the flour into the measuring cup, which results in a more airy cup of flour rather than a full, packed cup.
Best chocolate cookie I've ever tasted. So easy to make! My family loved them. This will be a regular in my cookie repertoire for certain.
They taste like brownies with the crisp texture of a cookie. They were a huge hit. Will definitely make these again.
I made these cookies today. My customer ordered fudge cookies. I made this recipe and they looked exactly like the picture. I can't rate the taste ( don't eat them). I'll update post as I get feedback from testers and customers. Tips: 1) don't leave dough in refrigerator too long, batter will become too stiff. 2). I used a deep round tablespoon and a small angled spatula to put the dough on the cooking sheet.
Made these at high altitude and had no problems. I did make them smaller so I would have more than 2 dozen. Easy and had great taste. A definite repeat.
These cookies are delicious! I doubled the recipe only to realize I didn't have double the cocoa so added some semi sweet chocolate chips. I also used plain Greek yogurt as that's all I had. The cookies came out chewy in the middle just like the recipe says. Will definitely be making these again soon!
Really easy, tastes great, and they remain soft. The only thing I would recommend is doubling the recipe. =]
I love these! Easy to make and completely delicious. But the recipe as is does not make very many. Consider doubling or trippling.
These cookies are simple to make and chocolate-y without being too rich. Mine came out crispy and chewy at the same time. I think the key is not overcooking them. Mine only needed 8 minutes. And contrary to some other reviews mine spread quite nicely. However, I did press mine down just a little. Even the ones I didn't press still spread some. I also took the suggestion of another reviewer and used chocolate yogurt. Very good!
I made these for my mother-in-law who loves anything chocolate. They were really easy to make, I had all ingredients already in my kitchen. I really enjoyed these cookies & I usually don't like anything that's made with cocoa powder, I'm not a huge chocolate fan. I used a small cookie scoop & my cookies flattened out just like the ones in the pictures. I will be saving this recipe for my cookie exchange later this year.
Tasty, low-guilt cookie...until you eat eight of them. Do yourself a favor and MICROWAVE that butter in a big batter bowl. Easier cleanup! I used fat-free Greek yogurt (Brown Cow brand, I think) and they were awesome, and even had some additional protein.
OMG! These are outrageously good! But mine didn't look like the one in the picture. Don't know why. But they taste like those brownie morsel cookies, and so chocolatey. And the best part is that they are sooooo simple to make.
VERY VERY VERY GOOD!!! These are incredibly moist and so flavorfull! Here's a helpful tip, I ran out chocolate powder so I used a Tablespoon of blackstrap molasses. It was a great rich substitue. I will make these again and again. My husband loved them as well!
Love love love this recipe use all brown sugar instead of white and lose 20 more calories per cookie. They are so good, i brought them to my 1st place for fitness group and they loved them! My husband didn't believe that they were low cal! also can save about 400 calories if you use cream cheese instead of butter, i am going to try that this weekend
Excellent cookie. So easy that I'm not sure why some people had trouble unless they didn't measure correctly. I do stick the dough in the fridge to chill while I clean up (usually just a few minutes), but have no problems with the consistency at all. They're plenty sweet, too. A teaspoon of instant espresso in the melted butter will intensify flavor even more. Good cookie for an older child or young teen to make, with some instruction on how to melt butter without burning it or yourself.
The cookies are delicious! Gooey on the inside and crunchy on the outside. Measurements all worked out for me. Substituted the plain yogurt for light vanilla yogurt to rid of bitter yogurt taste I've experienced in other yogurt recipes. Delicious!
I am not a chocolate lover but these cookies were fudgy, chewy and delicious. They were easy to make. I used parchment paper, they did not spread that much but that just added to their fudgy and chewy taste.
This is the worst recipe ever. I used the metric system to make the recipe. I used a converter for the right amounts. (1 cup flour=125gr, 2/3 cup granulated sugar=133gr, 1/3 cup packed brown sugar=73gr,1/3 cup plain low-fat yogurt=85gr) and 350 F means 175 Celsius. The result has nothing to do with the photos as stated on previous reviews. The dough was indeed difficult to handle. I do not mind about the looks more than the taste. The sweetness was good but the dough felt very sticky, soft & chewy. After eating two cookies my stomach could not digest! These cookies except from the bad result are very bad for your health! I will not recommend this to anyone; what a waste of ingredients.
These cookies are delicious. I love the outside crunch and the soft cake inside. Very easy to make. Mine didn't flatten out like other reviewers mentioned, but they were still great.
Very disappointing. I used Hershey's cocoa and the cookie was fudgy, but the flavor was not there. Mine spread very thin, and were difficult to manage when baked. I waited about 10 minutes before I could get them off the sheet. I actually felt that maybe there was something missing from the recipe. I am throwing the recipe out.
I use Hershey's Special Dark Cocoa, and it tastes like dark chocolate in a cookie- not too sweet, just like I like it. Tastes a little like an Oreo without the filling- would like to make a cream cheese filling and make sandwiches with these. Things to be careful of: -just as in all lighter baking, you have to be careful of your liquid content, because there's not enough fat there to compensate. Don't let your butter foam and bubble too much while you melt it (for me that means stove on *low*, not medium heat), and make sure you've got the full amount/heaping amount of yogurt, (especially if you're using nonfat rather than low fat). Not the best place to use Greek or other thicker yogurts. Like others have said, nothing wrong with adding a tablespoon or two of milk if necessary, or with flattening them out. -Believe them when they say "almost set"- they'll look a little undone. A minute too long in the oven, and they're still good but you'll miss that fudgey texture.
These are stellar! YUM! So glad to finally find a low-calorie cookie that tastes delicious.
These are DANGEROUSLY delicious... I couldn't stop eating them. And they're easy to make! They're so chewy and chocolatey. I didn't change a thing.
Excellent cookies! They disappear within minutes. I have used both regular cocoa and dark cocoa. I prefer the dark cocoa over the regular, but if I hadn't tried the recipe with dark, I would have been happy with regular.
This is a recipe I'll be making again and again! It's so easy, but tastes sophisticated and wonderful. Definitely doesn't taste low cal! My husband has raved about these, and has asked me to make them again for company.
These are a fabulous brownie-cookie mix...delicious!
Amazing. These cookies belie their simple appearance, and the ease with which they come together. Like other raters said, they are exactly a cross between a brownie and a cookie; in sum, delicious.
These were so simple and easy and my boyfriend absolutely LOVED them. He loved them so much, he tried not to finish them all at once and make them last through the week. As nice as that seems, the cookies DID NOT last through the week. They started getting this fuzz on them and we had to throw them away. My storing conditions were normal, as i bake a lot. Oh well. It wont stop me from making it again. This time he will be happy to finish them all out. : )
Great recipe as is, though I'm not sure if you could eat just one. I did add a twist and made up a batch of peppermint frosting and a batch of peanut butter filling (both Cooking Light recipes) and sandwiched them with each one of the fillings. Wow, not really a light cookie anymore but everyone gave rave reviews!
This is my new favorite cookie--out of all cookies, not just the light versions. I followed another reviewer's advide and made a batch with the holiday mint chips. These are heavently little treats. The perfect mix of a brownie and cookie. I thought the yogurt gave them a beautiful buttermilky hint. These cookies really stand out, and everyone who has tried them goes mad over them.
Very good cookies, i used half of the butter and added a little more yogurt and they were still super moist and yummy
Super simple, super delicious, super chocolatey
These cookies are so delicious! I followed the exact recipe (did anyone try using canola oil instead of the butter?)
These cookies were so simple to make and were very yummy. Their chewiness kept everyone coming back for more!
Exceedingly simple, deliciously chocolatey, extremely addictive. 5 Stars. Definitely. I followed the exact recipe. The result was amazing. Rich chocolate taste, great texture.
I gave this 5 stars because it's the best low-fat cookie I've had. I made mine with 1/2 wheat flour to up the fiber factor, and I used Splenda granulated and brown sugar to help calm my carb-fearing conscience. My husband especially LOVED these! They also crumble easily, making it a great topping for some fat free vanilla yogurt or sugar free pudding.
Very fudgy...the dough looks and tastes like brownie batter! Though not a big chocolate fan myself, my guests seemed to enjoy.
These cookies are sooo good! I love chocolate and these are definitely for chocolate lovers. I followed the recipe exactly and they turned out wonderful! I will definitely make these again!
Very yummy and chewy. Almost like eating a brownie!
Quite possibly my favorite cookies, and they were mixeed & baked in under an hour! They turned out to be chewy little fudge-brownie bites with the perfect balance of salt & sweet. I slightly underbaked them & used nonfat yogurt. They were so popular that the bag of these I stashed in the freezer was gone in 2 days...
A great easy recipe and delicious. I used splenda granulated and brown sugar blend and they turned out great with even less calories. They didn't spread while cooking, but it wasn't a problem. Perfect chocolate fix.
Great Recipe! Have made several times, always gone by the end of the day!
Love these cookies. I followed the recipe exactly and they turned out delish!! Definitely recommend these cookies if you love chocolate.
These cookies are delicious. I don't make cookies very often, but I will definitely make these again. I made them exactly as the recipe instructed and they look just like the picture. After reading some of the reviews I was a little worried that they wouldn't spread, but mine spread on their own. I did not flatten them out at all and I did not add any extra liquid to the batter. They turned out to be very thin cookies that were a little crispy on the outside and chewy on the inside. Yum.
These cookies are fantastic! Like a brownie and cookie in one. See my recipe review and photos at http://rusticchef.blogspot.com/2010/02/cocoa-fudge-cookies.html
I tried this recipe with yogurt and I got liquid cookies. They tasted good, but I couldn't give them away or take them to an afternoon coffee with friends! Made another batch with light sour cream like the other readers suggested and got solid cookies! My other two suggestions: I used margarine instead of butter (worked fine) and put the cookies on the cookie sheet in the fridge for about 5 minutes to help solidify them.
These were chocolatey and fabulous! I was leary because of sunnie's remarks, but they turned out perfectly. Great for a chocolate fix!
Ridiculously easy and came out perfect--with a chewy center. I didn't have any yogurt on hand, so I used light sour cream, as other people suggested. Very, very tasty.
these don't replace a sweet, chewy, buttery chocolate chip cookie, but they are really good and definitely satisfy the chocolate craving. i spooned cookies onto sheet and then flattened as someone suggested. so easy to make - had everything on hand (used sour cream instead of yogurt). a keeper!
Twice I've made these. Yummy! Has become a less guilty chocolate indulgence for our house. Also made these for Christmas with Nestle's dark choc & mint chocolate chips. Such an easy recipe, and used dark chocolate cocoa in place of regular cocoa for the extra antioxidant benefits. What is also great about this recipe is that there are no eggs. Has a rich taste that satisfies. I've also split the butter with canola oil. One of my favorites!
This is a good, not great, cookie. It's easy enough to put together but placing it on the cookie sheet in "level tablespoons" is easier said than done given the consistency of the dough. The results of tasty but nothing particularly different or special.
absolutely delish! i also refrigerated the dough a bit while I preheated the oven and it was much easier to scoop out. if you like chocolate, you will LOVE these cookies. i will definitely make them again!
I have no idea what the bad reviewers are talking about! Not only was it super easy to make (I wore my 2mo old while preparing) my dough was moist and easy to shape (I only tapped on the cookies a bit to flatten and they fully spread in the oven!) I made these to hand out to neighbors for xmas and will likely do it again next year! (sprinkled with powdered sugar of course)
I rated this recipe five stars because when they turn out well, they are the most delicious, soft, chewy, chocolatey cookie I have ever had. I have made them many times and most of the time they turn out great, but other times they turn out dry and cakey as others have described. If the dough seems very dry my suggestion is to add a few tablespoons of milk (one tablespoon at a time) until the dough seems less dry. You might also try baking one test cookie to see if it spreads nicely, and if it is still cakey, you can add a little more milk.
Okay, the previous poster (sunnie) is crazy. I bake a ton, from Cooking Light, Gourmet, cookbooks, etc. These cookies are great. Mine always turn out just like the photo, and they are rich, soft, and chewy, with just a hint of crispness on the outside. I usually add about a 1/3 cup of chocolate chips for an extra hit of chocolate. I usually get raves for this recipe, and often am asked for the recipe as well. Does not taste like a light recipe to me at all. Be sure not to overbake - take out the cookies when just "set." Enjoy!
WARNING!! The photo of the cookies is obviously a "stock" photograph. Cookies look NOTHING like this. Dry, Cakey and Yucky!! :( I read dozens of reviews before making this and followed the recipe to a "T". I even flattened mine out as suggested. I was really craving that crunchy outside with the chewy inside (just like the photo). This is just the opposite.....really gross! And I am a baker!! I LOVE to bake and RARELY will I through something out....almost never. But these are disgusting! (and I'm a good-natured, fun-loving person -- haha...but really just want to help others save the $$$$ they will waste on ingredients here) I had to sign up for this site just to warn others. I'm just trying to help people like me who are really careful about baking, but are willing to try something new. This is NOT it......TRUST ME! ;) Shame on them for using the stock photo, too. I will stick to other sites that are more trustworthy with their content (recipes and photos). Baker Beware!!
This recipe is excellent. My friends literally ate these up!
The cookies did not spread out like I thought they would. They did not look anything like the picture. The taste is ok. Baker beware. However you plop the dough on the cookie sheet, that's how it will turn out in the end. Spread the dough out.
These are the perfect cross between cookie and brownie. They're moist and dense on the inside like a brownie, but crusty on the outside like a cookie. You'd never know they're light. I like to serve them with vanilla ice cream or frozen yogurt in between with some chocolate shavings on top. Amazing. Also, they literally take 20 minutes to get in the oven. For real. I've timed myself.
These cookies are fantatic and don't last more than 48 hours in my house. They are also perfect for my son who has an egg white allergy. I also add Reese's peanut butter chips into the batter for a treat. You have to be careful not to overbake or they will dry out very quickly.
These cookies are so easy and so good! I used Vanilla yogurt and left out the extract.. Will make these over and over
Soooo easy, so delicious!! It literally took about 5 minutes to whip the batter together - and no eggs, so it's totally safe to eat! I used light vanilla yogurt and Splenda for the sugar, and they came out GREAT! This seems like a great base. My next batch will use raspberry yogurt and raspberry extract, or chocolate chips with orange extract. Peanut butter chips, mint chips/extract, ANYTHING can be added to this if the basic recipe is too boring. Go nuts! :)
Made these cookies with full-fat vanilla yogurt (which only adds 2 calories per serving) and subbed rum extract for the vanilla - it was delicious! Dark and decadent and a wonderful "grown-up" cookie to serve friends. Definitely squishes those suckers down a little before baking, and they came out perfectly.
My cookies also did not "flatten" as the picture shows. I found them to be dry and not very sweet. If I eat a cookie (let alone take the time to make them), I like them to be sweet. It was hard to tell when they were done, too. My kids ate them, but only after we sprinkled powdered sugar on top. :(
These cookies are delicious!! You would never guess they were lower in calories and fat. They are so rich and decadent...perfect for any chocolate lover. The best part is that they are super easy to make. You can whip up a batch of these in five minutes. They may be simple but I would definitely make these for a get together because they are so tasty.
This recipe is in common rotation in my house. I like that it uses so little butter and no eggs. I also substitute flavored yogurts for the plain. Strawberry cocoa fudge and Cherry cocoa fudge were huge hits. I also like to sprinkle in a little nutmeg and/or cinnamon for a bit of bite. This is a perfect recipe for a workplace with lots of allergies.
Excellent cookie! Very easy to make and they turned out exactly as described - crispy on the outside, chewy center - very fudgy taste! Great!
Fantastic, easy cookie recipe, esp. since I am just getting into baking! Great fudgy flavor, and I loved how they were a bit crisp on the outside but nice and soft on the inside. I was a little worried at first because the dough looked more like cake batter for my first batch (only had one pan), but I baked them anyhow and they came out beautifully. For the second round the dough had firmed up a bit, and they still came out wonderfully. My husband and friends loved them (esp. w/ a bit of vanilla ice cream on top). And they store wonderfully too!
If you have a chocolate craving, these will definitely satisfy it! The combination of crispy and chewy is fantastic! I made mine with non-fat vanilla yogurt and Splenda brown-sugar blend and they turned out really well.