1/3 cup butter -- softened
1 cup brown sugar
2/3 cup cocoa
1 tablespoon instant coffee
1 teaspoon baking soda
1 teaspoon cinnamon
2 egg whites
1/3 cup lowfat vanilla yogurt
1 1/2 cups all purpose flour
1/4 cup sugar

In a large bowl, cream butter and brown sugar together. Add cocoa, 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 remaining flour by hand.)

Place sugar in small bowl. Drop dough by teaspoons into sugar and roll into a ball. Place 2 inches apart on an ungreased cookie sheet.

Bake at 350 for 8-10 minutes.

Yield: approximately 36 cookies.

Gail's Notes: i didn't have vanilla yogurt, only plain so used that and added some vanilla with it. i probably used more than the 1/4 c sugar to roll the cookies into and i think they were better with the more sugar on them! the dough is not the same consistency as regular cookie dough when you get ready to drop it into the sugar, not as thick. so your fingers might get a little messy, use spoons to drop i guess!

Stacy's Notes - YUM! These are really really good! I made these Feb 2004, right after Gail emailed them to me. I used 1/3 cup Parkay light stick butter/margarine and also used plain yogurt with 1 teaspoon of vanilla extract added. I made bigger cookies and only got about 2 1/2 dozen out of them. I baked them on parchment lined cookie sheets for 9-10 minutes per pan. A definite keeper, make these again. Note that these cookies are better the day they're made or the next day. After that, they start to change consistency, still good, but get a little bit "wonky". :)