Tuesday, February 8, 2011

Cocoa Fudge Cookies

I needed another chocolate fix today, and these easy cookies fit the bill.  Mixing the batter right in the saucepan makes for easy clean-up, too.

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons vegan butter
  • 7 tablespoons unsweetened cocoa
  • 2/3 cup vegan sugar
  • 1/3 cup packed vegan brown sugar
  • 1/3 cup plain non-dairy yogurt
  • 1 teaspoon vanilla extract
1. Lightly spoon the flour into a dry measuring cup and level with a knife.  Combine the flour with the baking soda and salt; set aside.

2. Melt the butter in a large saucepan over medium heat.  Remove from heat and stir in the cocoa, sugar, and brown sugar (the mixture will look like coarse - chocolate-y! - sand).  Stir in the yogurt and vanilla extract until combined.  Stir in the flour mixture, just until moist.

3. Drop the batter by level tablespoonfuls onto 2 baking sheets, 12 cookies per sheet, spacing them about 2 inches apart.  Don't be at all afraid to neaten up the cookie dough into balls with your fingers - the rounder they are on your baking sheet, the more perfectly circular they will be after baking.

4. Bake at 350 degrees for 8 to 10 minutes - the cookies will be almost set.  Cool on the pans for 2 to 3 minutes, then transfer to a wire rack to cool completely.  The perfect accompaniment to these yummy cookies?  A big glass of your favorite non-dairy milk.

Nutrition Info:
24 servings (1 cookie), Calories 78 

Tasting Notes:
Amazing.  These little cookies belie their unassuming appearance, short list of ingredients, and the ease with which they come together.  I had read reviews that said they are like a cross between a cookie and a brownie, and that is exactly right; crisp on the outside, decadently soft and chewy on the inside... I would change absolutely nothing about this recipe.


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