Rating: 4.5 stars
101 Ratings
  • 1 star values: 5
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 12
  • 5 star values: 77

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.

Alice Medrich
Recipe by Cooking Light January 2002

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

78 calories; calories from fat 31%; fat 2.7g; saturated fat 1.6g; mono fat 0.8g; poly fat 0.1g; protein 1g; carbohydrates 13.4g; fiber 0.5g; cholesterol 7mg; iron 0.5mg; sodium 54mg; calcium 12mg.
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