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.