A very old recipe I got from my sister Gail, that satisfies my craving for a dense, rich, chocolate cookie!
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Ingredients
- 1/3 cup butter softened
- 1 cup brown sugar
- 2/3 cup cocoa
- 1 tablespoon espresso powder or instant coffee
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 egg whites
- 1/3 cup lowfat vanilla yogurt See Notes
- 1 1/2 cup all purpose flour
- 1/4 cup sugar See Notes (I use a lot more!)
Ingredients
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Instructions
- In a large bowl, cream butter and brown sugar together. Then, add the cocoa, espresso powder or coffee, baking soda and cinnamon.
- Beat in egg whites and yogurt (beat in as much of the flour as you can using the mixer; stir in any remaining flour by hand.)
- Place sugar in a small bowl. Drop dough by teaspoons into sugar and roll into a ball. Place 2 inches apart on an ungreased cookie sheet. (See Notes)
- Bake at 350 for 8-10 minutes.
- Yield: approximately 36 cookies. (Note: Original recipe says 3 dozen, but I always get 2 1/2 dozen, never a full 3 dozen)
Recipe Notes
Stacy's Notes -
Very thick, rich and dense dark chocolate cookies. The dough is a bit messy to work with, but the end result is well worth the effort.
- If I don't have vanilla yogurt, I just use plain and add about 1 teaspoon vanilla extract.
- I have never used the espresso powder, I've always used instant coffee granules.
- The dough can be a bit messy to work with. I've tried a cookie scoop and also spoons, and the spoon method seems to work better. Also, I never measure out 1/4 cup sugar to roll the balls in, I just pour a bunch in a bowl 🙂
- The recipe says you will get 3 dozen, but I always get 2.5 dozen with my cookie scoop or a teaspoon
- I don't bake on ungreased cookie sheets, I use my Silpat liners or parchment paper
- In my oven, these take about 8-9 minutes.
- These store fine at room temperature for a day or so. After that, they get a bit "wonky", so I usually pop them in the refrigerator.
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