Ingredients for Cocoa Fudge Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Unsweetened Cocoa Powder
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- Plain Yogurt
- 2 teaspoons vanilla extract
- Dried Tart Cherries
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How to Make Cocoa Fudge Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 1/2 cups granulated sugar, and 1 cup packed light brown sugar until light and fluffy.
- Gradually add 3/4 cup unsweetened cocoa powder to the wet ingredients, mixing until well combined.
- Stir in 1 cup plain yogurt and 2 teaspoons vanilla extract until just combined. Do not overmix.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup semi-sweet chocolate chips (or 1 cup chopped maraschino cherries).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently press down on each cookie to flatten slightly.
- Bake for 9-12 minutes, or until the edges are set and slightly firm. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
431g
Fat
85g
Carbs
55g
