There’s just some recipes that you always go back to, and these cookies are what I like to make when that chocolate craving hits.  I first made these when my brother came to visit us last year, and he took such amazing pics of my food, that when I made these again, I figured, hey, why bother taking another pic when I have the perfect one he took already?  So, thank you little brother!  (I repaid him by letting him have these cookies, of course).

I got this recipe from Cooking Light, a publication I love-love-love and tend to hoard old copies of magazines just to re-read old nutrition articles and recipes.  It’s always proved to be useful at the gym, if I’m on the bike or elliptical and want time to go by faster.  The addition of yogurt makes these cookies so chewy and fudgy – just perfect with an ice-cold glass of milk.  I need not say more.

Cocoa Fudge Cookies from Cooking Light magazine

makes about 2 dozen cookies

1  cup all-purpose flour

1/4  teaspoon baking soda

1/8  teaspoon salt

5  tablespoons butter

7  tablespoons unsweetened cocoa

2/3  cup granulated sugar

1/3  cup packed brown sugar

1/3  cup plain low-fat yogurt

1  teaspoon vanilla extract

Cooking spray or silpat liners

Preparation

1.  Preheat oven to 350°F.

2.  Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

3.  Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Nutrition info (serving size: 1 cookie): 78 calories, 2.7 g fat, 1 g protein, 13.4 g carbohydrates