Two or three times a year we have a “movie night” in our cul-de-sac. A neighbor has an inflatable outdoor projection screen. They stream Netflix through their iPhone and….well, I don’t know how all the techie stuff works, but I do know I got to watch Cars II on a gorgeous spring evening with a lot of other families and their kids, noshing all sorts of tasty treats. That’s one of the rules: bring a treat to pass! There’s never a shortage of food…or wine, for that matter!
This time around we opted to bring cookies. I was scanning the contents of my pantry and spotted the unsweetened cocoa, which became my inspiration ingredient because I’m always looking for an excuse to add cocoa to baked goods. A quick Google search turned up these little lovelies from Cooking Light. I wasn’t the least bit surprised when they baked up thin and crispy because the picture provided with the recipe clearly presented a thin cookie. But I was surprised to bite into one and discover, between the crisp exterior, an almost brownie-like inside. Thin, yes, but soft and chewy and nicely contrasting to the original texture.
These cookies were delicious on their own and perfect for dunking, but given their crispy outsides I think they’d also be perfect for making a sandwich cookie. Maybe even an ice cream sandwich-type cookie. I didn’t try it, but I would think the outer cookie would hold up nicely if you added a layer of ice cream after they’ve cooled completely. Serve immediately, of course. Cookies and ice cream are not meant to be eaten slowly. Enjoy!
Cocoa Fudge Cookies (courtesy Cooking Light, January 2002)
Ingredients:
- 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
Directions:
- Preheat oven to 350°.
- 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.
- 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.
Nutritional Information (provided by Cooking Light):
- Calories: 78
- Calories from fat: 31%
- Fat: 2.7g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.1g
- Protein: 1g
- Carbohydrate: 13.4g
- Fiber: 0.5g
- Cholesterol: 7mg
- Iron: 0.5mg
- Sodium: 54mg
- Calcium: 12mg
Zoup to Nuts 