Sunday, March 3, 2013

Double Chocolate Fudge Cookies

Like chocolate? Me too.

And I know you're going to love these double chocolate fudge cookies. They are an incredibly easy cookie to make; you don't need a mixer, you don't need to wait for butter to soften, and the recipe calls for ingredients that are likely already in your pantry (i.e., no extra trip to the store needed!!). If you have a craving for a chocolate cookie, you can seriously whip up a batch of these little guys in no time at all. Another great characteristic of these cookies? The recipe doesn't call for eggs! That's right. No eggs. And you know what that means... You can safely eat the cookie dough. ;)

The recipe is from a cookbook, All-New Complete Cooking Light Cookbook. I have so many cookbooks, and I'm trying to make a point of using them more often. I was browsing through this particular cookbook in search of an easy cookie recipe, and when I came across this recipe, I knew it was worth a try. Cooking Light calls them "cocoa fudge cookies," but I decided to call them double chocolate fudge cookies. The original recipe does not call for the addition of chocolate chips, but I couldn't resist adding some, so I added some Hershey's dark chocolate chips to the batter... And I am glad I did!! If you'd like a basic, yet amazing, plain chocolate cookie, feel free to make this recipe, omitting the chocolate chips. 


-1 cup all-purpose flour
-1/4 tsp. baking soda
-1/8 tsp. salt
-5 Tbsp. unsalted butter
-7 Tbsp. unsweetened cocoa powder
-2/3 cup granulated sugar
-1/3 cup packed light brown sugar
-1/3 cup plain or vanilla low-fat yogurt
-1 tsp. vanilla extract
-3/4 to 1 cup dark chocolate chips
(depending on your preference for amount of chips in your cookies)


Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

In a small bowl, combine flour, baking soda, and salt; set aside. Melt butter in a saucepan over medium heat. Remove from heat, and stir in cocoa powder and both sugars. Stir in yogurt and vanilla. Add the flour mixture to the butter mixture, stirring until moist. Mix in chocolate chips, if using, until well-distributed throughout the dough.

Drop by tablespoonfuls onto cookie sheets, about 2 inches apart. Bake at 350 degrees for 8 to 10 minutes or until cookies are almost set. Let cool on minutes for 2 or 3 minutes or until firm. Remove from cookie sheets and cool completely on cooling rack. Makes approximately 2 dozen cookies.

These cookies are very chewy and fudgy, just what I love in a chocolate cookie. And they puff up nicely while baking too, so although they're fudgy, they're also light and airy at the same time...

And of course, they're quite chocolate-y too. :)

Imagine a couple of these with a nice, cold glass of milk....

There's really not too much else to say about these cookies! They speak for themselves. And once you try them, you'll see what I mean. :) 

Have a great start to your week, everyone!

P.S. I've linked this recipe up to Taste and Tell Thursdays!

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