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Saucepan Fudge Drops

Yield:~32
What do you do when you need a chocolate cookie fix and you just don't want to mess around with fancy ingredients or waiting for your butter to soften? Make these Saucepan Fudge Drops from Bittersweet by Alice Medrich! In about the time it takes to preheat the oven, the dough is ready to drop onto the cookie sheets, meaning that you can have fresh, very chocolatey cookies within about 1/2 hour. Less, if you don't wait for the cookies to cool completely! These are lovely, slightly chewy, seriously chocolate cookies which will satisfy that chocolate craving in a hurry and are easy enough for novice bakers to make successfully.

Featured Recipe
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp. salt
5 Tbsp. unsalted butter
1/2 cup plus 1 Tbsp. cocoa powder
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup low-fat or non-fat yogurt
1 tsp. vanilla
2-3 tsp. powdered sugar for dusting
1. Arrange oven racks in upper and lower thirds of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment paper.

2. Whisk the flour, baking soda, and salt together in a bowl and set aside.

3. In a medium saucepan over medium heat, melt the butter until it is sizzling. Remove the pan from the heat and stir in the cocoa until blended and smooth. Stir in the granulated and brown sugars. The mixture will be sandy. Stir in the yogurt and vanilla. Add the flour and stir gently until the flour is absorbed. Do not overmix.

4. Scoop tablespoons of the dough 1 1/2 inches apart on the the lined cokie sheets. Use a fine strainer to dust the tops of the cookies with powdered sugar.

5. Bake the cookies about 9-11 minutes, until they look dry and cracked on top but still feel a little soft when pressed. Rotate the sheets from top to bottom and front to back halfway through baking.

6. Slide the cookies on the paper off of the cookie sheets to cool.