Cocoa Fudge Cookies

You can mix these incredibly easy, fudgy 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)

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.

Nutritional Information

Calories:

78 (31% from fat)

Fat:

2.7g (sat 1.6g,mono 0.8g,poly 0.1g)

Protein:

1g

Carbohydrate:

13.4g

Fiber:

0.5g

Cholesterol:

7mg

Iron:

0.5mg

Sodium:

54mg

Calcium:

12mg

Alice Medrich,
Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown., Cooking Light, JANUARY 2002