Prep 10 mins
Cook 8 mins
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. Cooking time will depend just a bit on your altitude. I am at 4500 so this cooking time works great for me.
- 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 or 1⁄3 cup low-fat sour cream
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or 1 cup peppermint chocolate chips
- 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.
- 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.