Cocoa Fudge Cookies

These soft chocolate cookies are low in fat because they use yogurt for added moisture. Next time I make these (and there certainly will be a next time) I’ll add chocolate, white chocolate or butterscotch chips, or use a flavored yogurt for an extra twist.

Cocoa Fudge Cookies (taken from Cooking Light and altered slightly)

Makes 2 dozen cookies

  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 5 tbsp Country Crock Light butter spread
  • 7 tbsp unsweetened cocoa powder
  • 2/3 cup white granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain Chobani non-fat greek yogurt (any low-fat yogurt will do)
  • 1 tsp vanilla extract

Preheat oven to 350 F. Lightly grease 2 cookie sheets with cooking spray.

Combine flour, baking soda and salt and set aside. Melt butter in microwave and combine with cocoa powder and sugars in a large bowl. Mix in yogurt and vanilla. Add flour mixture and mix until completely combined. Drop by level tablespoons onto cookie sheets two inches apart.

Bake for 10 minutes or until almost set. Cool on pans 3 minutes or until firm. Remove from pans and finish cooling.

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