Quick Fudgy Chocolate Cookies
by Katherine Deumling of Cook With What You Have
These are and so satisfying. You can substitute some whole-wheat pastry flour. Around the holidays I use dried cranberries, golden raisins or a little candied orange peel but sometimes it’s dried cherries or apricots. You can also swirl in a few tablespoons of orange marmalade or other jam instead of the dried fruit.
–adapted from pastry chef and writer Ellen Jackson
You mix these incredibly easy, fudgy cookies right in the saucepan.
1 cup plus 2 tablespoons all-purpose flour, spelt or whole wheat pastry flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
6 tablespoons unsweetened cocoa
1/2 cup granulated sugar or coconut sugar
*1/3 cup brown sugar or coconut sugar
generous 1/3 cup plain, whole-milk yogurt
1 teaspoon vanilla extract
½ cups dried fruit or 1/3 cup jam (see headnote) (half and half chopped golden raisins and candied orange peel is my holiday favorite as dried sour cherries or cranberries
*I forgot to add the brown sugar recently and they turned out really well. So if you’re tempted to reduce the sugar, go for it!
Preheat oven to 350°. Combine flour, soda, and salt and set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until just mixed. Add any dried, fruit nuts, and/or jam. If adding jam just gently swirl it through the batter, don’t evenly mix it in or it will get a bit lost in the final cookies.
Drop by level tablespoons 1 inch apart onto baking sheets or use a #40 cookies scoop (3/4 oz). Bake for 8 to 10 minutes or until almost set. Don’t over bake and err on the side of underdone, if you like moist, chewy cookies that is. They will firm up as they cool. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
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