I’m not a big fan of sweets or chocolate; bacon and ribeyes are my idea of comfort food. Something tells me my “girl card” is in danger of being revoked.
But I could eat these cookies all day long. They’re a little crisp around the edges and gooey in the middle and are heaven when they’re just a little warm from the oven.


- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- pinch Kosher salt
- 5 tablespoons butter
- 7 tablespoons unsweetened cocoa
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- parchment paper
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Mix the flour, baking soda and salt and set it aside.
- Melt the butter in saucepan. Once the butter is melted, take it off the heat and add the cocoa powder and sugars.
- Add yogurt and vanilla. Stir until everything is well mixed.
- Add flour mixture, a little at a time, until everything is mixed together.
- Drop tablespoon sized dollops of cookie dough about 2 inches apart.
- Bake for 10 minutes. Cookies will “fall” when you take them out of the oven.
- Cool on pan the pan for a few minutes and then cool all the way on wire racks.
- Did I mention you need to double this recipe? And hide some. For your own good. And make sure you try them frozen. SO GOOD.
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