New Cookie Recipe
By hfwilke. Filed in recipe.No comments yet. Be the first to comment!
One of the parents from Emma’s class gave us this recipe after Emma’s birthday party. We finally made them tonight. Be careful when you make them that you don’t eat them all in one night.
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 mixed our Dark Dutch Cocoa and Black Cocoa from King Arthur Flour, just like we do in our hot fudge.
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
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. (We did not use the cooking spray, but our cookie sheets are well seasoned, and food rarely sticks.)
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.




























