What can I say, I was seriously craving chocolate. If you are craving chocolate, make these cookies. Or don't, because you may eat too many. I stumbled upon this recipe for these cookies on Orangette and decided to give them a go (and I had everything in stock!). It's an easy batter to assemble, the only tricky part was deciding that they were done. I've never made such rich and dark cookies and it was hard to tell if the top had set. I just went with the time frame she had recommended. Mine didn't end up looking quite as perfectly cookie-like as hers did, but they are acceptable. They are uber chocolatey, not overly sweet and very satisfying. They truly are what a brownie would taste like if it decided to turn into a cookie. I think something else could be added to them to make them extra special. Orangette suggested nuts, and I think orange zest or even some espresso would be lovely.
1 cup unbleached all-purpose flour
¼ tsp. baking soda
1/8 tsp. salt
4 Tbsp. (½ stick) unsalted butter
2/3 cup granulated sugar
1/3 cup light brown sugar
7 Tbsp. unsweetened cocoa powder
1/3 cup plain yogurt, preferably not low- or nonfat (I used greek)
1 tsp. vanilla extract
½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
In a small bowl, whisk together the flour, baking soda, and salt.
Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. Blend well. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir.
Use an ice cream scoop to drop 8 mounds on the baking sheet. Recipe should make 16. Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough
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