Monday, March 13, 2006

Cocoa Fudge Cookies

I found this recipe in an older issue of Cooking Light magazine that I happened to be flipping through. Apparently there is a good reason to save all those old issues, because this recipe makes delicious cookies. I know it's listed on their website and has been included in their Christmas Cookie recipe collection at least once, too, so a subscription isn't crucial to getting your hands on recipes like this one.
After another look, I realised that this was an Alice Medrich recipe and I wasn't suprised the cookies were so good. Alice Medrich is probably the queen of chocolate, and her recipes always come out winners. The cookies were soft and rich, tasting just like brownies. They were phenominal right out of the oven, but for anyone worried about burning their tongue, the kept well for several days.
The chocolate flavor of the cookies was quite intense and they were not particularly sweet. In addition to the plan version given in the original recipe, I also made two variations using dried tart cherries and mini chocolate chips. The mini chocolate chips were extremely good and very, very chocolatey. The whole thing just melted into my mouth, although the cookies still had a plesant amount of chew and were neither heavy nor greasy. I also really liked the cookies with the tart cherries. If you can find them, try using dried tart cherries in these, but for a real chocolate fix, use the mini chocolate chips.

Cocoa Fudge Cookies
(from Cooking Light, recipe by Alice Medrich)
1 cup ap flour
1/4 tsp baking soda
1/8 tsp salt
1/4 cup butter, room temperature
7 tbsp cocoa powder (unsweetened)
2/3 cup sugar
1/3 cup brown sugar
1/3 cup plain yogurt
1 tsp vanilla extract
1/2 cup dried tart cherries (or mini chocolate chips)

Preheat oven to 350F.
Whisk together flour, baking soda and salt in a small bowl.
In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars. Stir in yogurt and vanilla extract. Add flour and mix until just combined. Stir in cherries or mini-chocolate chips, if using.
Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten; cookies do not spread a lot.
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Makes 2 dozen.