Growing up, I’ll admit I had a rather picky and limited taste in chocolate. I loved milk or white chocolate (think Hershey bars) and tolerated the rest. Thankfully, I’ve expanded my palate in many different ways (don’t get my mom started on my affinity for Kraft Mac and Cheese and chicken nuggets), and chocolate is no exception! Who would have thought? Certainly not me.
Anyway, I had a package of cocoa powder that had been sitting in my pantry for a bit. I had used it a couple of times for hot chocolate, but otherwise, that was pretty much it. And then, one day, the unthinkable happened. I desperately wanted to bake something really chocolate. I know this seems really silly for any chocoholics reading this blog post, but I seriously went from always choosing the chocolate chip cookie with the least amount of chocolate chips to actively scrolling through different websites and blogs trying to find a chocolate cookie or brownie recipe.
I finally stumbled onto a Cooking Light recipe for cocoa powder fudge that seemed simple enough and wasn’t too time-consuming. So, on a whim, I tried it out and fell in love! The cookies were so soft in the middle, and once they cooled down all the way, that turned into a chewy center! I think the key to biting into such a moist cookie was the fact that the recipe called for yogurt, instead of eggs. Honestly, whatever it was, I’m sold!
Cocoa Fudge Cookies
Recipe courtesy of Cooking Light
- 1 cup AP flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 5 tbs. butter
- 7 tbs. unsweetened cocoa
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup plain low-fat yogurt (I used Greek)
- 1 tsp. vanilla extract
- Cooking Spray
Preheat oven to 350 degrees and coat a baking sheet with cooking spray.
Combine flour, soda and salt, then set aside.
Melt butter in a large saucepan over medium heat. Remove from heat to stir in cocoa powder and sugars. Mix until it resembles coarse sand. Add yogurt and vanilla, then stir to combine.
Add the flour mixture to the wet mixture, stirring until moist.
Measure out 1 tbs. of dough and place on baking sheets roughly two inches apart.
Bake for 8 to 10 minutes or until the cookies are almost set.
Then cool on pans for 2 to 3 minutes (the hardest part for me) and then move to a wire rack to cool.