OK, so I didn’t end up cooking last night. But those flowers did earn something wonderful for S: his favorite cookies. Crrrazy good and shockingly easy to throw together, these are from an old Cooking Light recipe so they’re actually kinda sorta pretty healthy, and as usual I’ve made a modification or two. They bake up shiny and almost black (though I suspect the color is determined by what kind of cocoa you use–these days I’m a fan of double-dutch dark cocoa from the King Arthur Flour people–just the smell when I open the canister makes me swoon). Quite chewy with crispy edges and a deep, rich, cocoa flavor, these cookies are pretty irresistible. I don’t even like milk, but such decadent-tasting treats were just made to go with something white and cold. Vanilla ice cream, anyone?
To be honest, I can’t tell you how well they hold, since S and I always seem to finish them within a day of my baking them! Depending on my mood, sometimes I’ll add chopped dried cherries and/or pecans or chocolate chips. Yesterday I was feeling chocolatey (something to do with the aphrodisiacal qualities, perhaps?).
The recipe also doubles quite well–a dangerous proposition for us, since we’ll gobble up a double recipe almost as fast as a single batch!
Here’s the recipe:
Chewy Cocoa Fudge Cookies
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 t. baking soda
1/8 t. salt
5 T. butter
7 T. unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/3 cup plain nonfat yogurt
1-1/2 t. vanilla
1/2 to 3/4 cup of any of the following (mix and match!): chopped dried cherries, chocolate chips, chopped toasted pecans or walnuts
Preheat oven to 350.
Combine flour, soda, and salt; set aside. Melt butter (I do it in the microwave, but you can use a saucepan over low heat). Remove from heat and stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. If you’re using any of the add-ins, mix them in now. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray (I use silpats).
Bake for 8 to 10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove from pans; cool on wire racks.
Yield: 28-32 cookies, in my experience.