17th June 2013
When the skies turn black with yet another thunderstorm, I bake. Today I made some double chocolate fudge cookies. The original recipe I found on Eat, Live, Run, but unfortunately I didn’t have some of the ingredients exactly, so below is my adaptation.
The batter is fairly thick.
They baked up nice and quick.
Double Chocolate Fudge Cookies
Adapted from Eat, Live, Run
Makes 24 cookies.
1/2 cup unsalted butter, room temperature
1/4 cup plain Greek yogurt
1 1/3 cup brown sugar
1/2 tsp salt
1 tsp baking powder
1/3 cup cocoa powder
2 1/4 cups all purpose flour
12 ounces chocolate chips
Preheat oven to 350°F and line a sheet pan with parchment paper.
Cream together the butter, yogurt, and sugar until light and fluffy. Add the eggs one by one, beating after each addition.
In another bowl, sift together the flour, cocoa powder, baking powder and salt. Add to the butter mixture and mix until combined. Add the chocolate chips and mix until just combined.
Drop spoonfuls of dough onto a prepared sheet tray (I used Silpat liners on mine, but lightly greased or some parchment paper will work too) and bake for 12-13 minutes.
Let cookies cool on a wire rack then restrain yourself from devouring them all.
It’s now sunny out again, the thunderstorm has passed, so I’m headed out for a walk with the dog.
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