Well, it’s Monday again and I think we all could use a pick-up to start the week, couldn’t we? Today that pick-up comes in the form of one of the easiest chocolate cookies I’ve ever made. From the time I began pulling the ingredients out until I popped these in the oven, not more than 10 minutes had passed. Even better, almost the entire recipe is made in a saucepan, which eliminates all of those dirty dishes I hate washing! The only thing I’d note is that you do want to work quickly first to get all of the ingredients combined and then to get the dough onto the baking sheets. If the dough cools before you get the cookies into the oven, they won’t be as thin and their texture won’t be as nice. I was slow (I’m a perfectionist and took too long shaping my cookies) so mine are on the thicker side.
Regardless, they were still delicious chocolate cookies! They’re wonderfully fudgy in the middle and crisp on the edges with loads of chocolate flavor. They were reminiscent of a fewother chocolate cookies I’ve tried, but faster and easier to make so definitely a repeat for us.
Now, if you’ll excuse me, unseasonable 60 degree weather has arrived in New England and I’m going to soak up some fresh air and sunshine before the cool winter air makes its way back into town!
Preheat oven to 350 F and place racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
Whisk flour, baking soda and salt together in a small bowl, and set aside. Place the butter in a medium saucepan over medium heat and melt. Once the butter is melted and sizzling, remove from heat and whisk in cocoa until smooth. Add both sugars and stir until blended – the mixture will be stiff and sandy at this point. Stir in yogurt and vanilla. Add the dry ingredients and stir gently until just combined. Scoop rounded tablespoons of dough onto prepared baking sheets, about 1 1/2 inches apart.
Bake the cookies until they look dry on top and are cracked all over, but are still slightly soft when pressed, about 10-12 minutes. Rotate baking sheets from top to bottom and front to back about half way through to ensure even baking. Slide the parchment, cookies and all onto racks to cool.
Oh my! Those look wonderful! I have an old recipe called Chocolate Cracks that is similar, but I don’t think I made them all in one pan. A big advantage in my book!
Those look phenomenally delicious, and I love that they’re easy and quick to make, too. I gave up chocolate for Lent but I think these might be at the top of my list to make post-Easter!
Enjoy the nice weather! I’m stuck inside working on my thesis but I just took Lucy out for a walk and it’s soooo nice and warm. I dread the return of any sort of cold weather.
Wasn’t it an AMAZING day today? Just fantastic and spring will definitely be here soon. These cookies look simple and very good. I’ve made a similar recipe from Cooking Light before, too.
Hahaha I feel the same way – it’s been 60 degrees for the past 3 days and I’m still not convinced that winter is over! Those cookies sound absolutely wonderful, and you can’t beat making them in a pan!
Lisa – I haven’t tried them with sour cream, but I don’t see why it wouldn’t work. I used Greek yogurt for mine, which is really similar to sour cream so I think you should be fine. Let me know how it works if you give it a shot!
Mmm, those look yummy. And you can’t beat easy. =) I’m really going to have to make these soon, after seeing them here and on Sarah’s blog. Maybe next week…
I used coffee yogurt and decreased the white sugar to 1/2 cup to compensate for the sugar in the yogurt. Really good! My husband ate one, poured himself a glass of milk and grabbed a couple more.
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
Oh my! Those look wonderful! I have an old recipe called Chocolate Cracks that is similar, but I don’t think I made them all in one pan. A big advantage in my book!
Those look and sound totally awesome! Fudgy, easy, and it’s a cookie. What more could one want??
what an interesting recipe! these look delicious! i like thicker cookies so these are perfect 🙂
Oh, Tracey, those look delicious! I love a fudgy chocolate cookie!
These look so amazing Tracey. I love it when I come across an easy recipe. Hope you’re enjoying the good weather today 🙂
Those look phenomenally delicious, and I love that they’re easy and quick to make, too. I gave up chocolate for Lent but I think these might be at the top of my list to make post-Easter!
Enjoy the nice weather! I’m stuck inside working on my thesis but I just took Lucy out for a walk and it’s soooo nice and warm. I dread the return of any sort of cold weather.
Goodness, but those look delicious. You got me with ‘the easiest cookie…”
Oh, I’ve gotta try these. They sound so wonderfully quick and easy.
Why they look great and what with the yogurt and all they’re a little healthy, too, right? 😉
Wasn’t it an AMAZING day today? Just fantastic and spring will definitely be here soon. These cookies look simple and very good. I’ve made a similar recipe from Cooking Light before, too.
It’s a good thing I didn’t see this post an hour ago, or I’d be polishing off a batch right now! Yum yum.
I actually really like how thick your cookies turned out. Sounds like a quick and fun (and delicious) cookie to make!
These look just perfect! I’ve been stuck in a run with cookies lately (only making chocolate chip) and I think this will get me out of it!
these look delicious! i can’t resist a good chocolate cookie!
Those look delicious. Crisp on the edge and fudgy in the center, perfect!
Mimi
Ooh.. These cookies look incredible! I love fudgy cookies, and the fact that they’re easy is an added bonus.
Wow, I want to make these! They look so simple and delicious.
Hahaha I feel the same way – it’s been 60 degrees for the past 3 days and I’m still not convinced that winter is over! Those cookies sound absolutely wonderful, and you can’t beat making them in a pan!
Just made these this morning! Sooooo good and easy! – mary
Could you use sour cream instead of the yogurt?
Lisa – I haven’t tried them with sour cream, but I don’t see why it wouldn’t work. I used Greek yogurt for mine, which is really similar to sour cream so I think you should be fine. Let me know how it works if you give it a shot!
Mmm, those look yummy. And you can’t beat easy. =) I’m really going to have to make these soon, after seeing them here and on Sarah’s blog. Maybe next week…
I made them using fat free sour cream instead of yogurt. They are fantastic! These will definitely go in my recipe box.
I just tried baking this recipe and in a few minutes, they’re out of the oven! Hope it turns out to be fudgy enough..
Before adding the yoghurt, it’ really stiff and sandy. And the yoghurt indeed dough up the mixture.
Will the temperature of the mixture affects the cookie?
Update you when my cookies are done!
I used coffee yogurt and decreased the white sugar to 1/2 cup to compensate for the sugar in the yogurt. Really good! My husband ate one, poured himself a glass of milk and grabbed a couple more.