Homestead Collective Recipe Archive

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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.

1 c all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
5 tbsp butter
7 tbsp unsweetened cocoa
2/3 c granulated sugar
1/3 cup packed brown sugar
1/3 c plain low-fat yogurt
1 tsp vanilla extract
cooking spray

Preheat oven to 350 degrees F.

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 two inches apart onto baking sheets coated with cooking spray.

Bake at 350 degrees F for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes until firm. Remove cookies from pans; cool on wire racks.

Yield: 2 dozen cookies.

From Cooking Light magazine.

This recipe was added: 6 November 2003