Saucepan Fudge Drops
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.
Saucepan Fudge Drops
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 few other 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!
Saucepan Fudge Drops
adapted from Bittersweet by Alice Medrich (as seen on Blue Ridge Baker)
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup + 2 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup light brown sugar, tightly packed
1/3 cup yogurt
1 teaspoon vanilla extract

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.

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