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Cocoa Fudge Cookies

Cocoa Fudge Cookies

I found this recipe in an older issue of Cooking Light magazine that I happened to be flipping through. Apparently there is a good reason to save all those old issues, because this recipe makes delicious cookies. I know it’s listed on their website and has been included in their Christmas Cookie recipe collection at least once, too, so a subscription isn’t crucial to getting your hands on recipes like this one.

After another look, I realised that this was an Alice Medrich recipe and I wasn’t suprised the cookies were so good. Alice Medrich is probably the queen of chocolate, and her recipes always come out winners. The cookies were soft and rich, tasting just like brownies. They were phenominal right out of the oven, but for anyone worried about burning their tongue, the kept well for several days.

The chocolate flavor of the cookies was quite intense and they were not particularly sweet. In addition to the plan version given in the original recipe, I also made two variations using dried tart cherries and mini chocolate chips. The mini chocolate chips were extremely good and very, very chocolatey. The whole thing just melted into my mouth, although the cookies still had a plesant amount of chew and were neither heavy nor greasy. I also really liked the cookies with the tart cherries. If you can find them, try using dried tart cherries in these, but for a real chocolate fix, use the mini chocolate chips.

Cocoa Fudge Cookies
(from Cooking Light, recipe by Alice Medrich)
1 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/4 cup butter, room temperature
7 tbsp cocoa powder (unsweetened)
2/3 cup sugar
1/3 cup brown sugar
1/3 cup plain yogurt
1 tsp vanilla extract
1/2 cup dried tart cherries (or mini chocolate chips)

Preheat oven to 350F.
Whisk together flour, baking soda and salt in a small bowl.
In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars. Stir in yogurt and vanilla extract. Add flour and mix until just combined. Stir in cherries or mini-chocolate chips, if using.
Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten; cookies do not spread a lot.
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Makes 2 dozen.

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19 Comments
  • pumpkinpie
    March 13, 2006

    These cookies are great! I love that they require no forethought; since you only have to melt the butter it is not really necessary to let it soften for hours before satisfying that chocolate cookie craving. And these certainly do satisfy!

  • The Cookbook Junkie
    March 13, 2006

    I think I’ve made these a few times. Were they from 2002?

    I liked them because they were slightly chewy. They froze great – I think they would be great for ice cream sandwiches.

  • CameraDawktor
    March 13, 2006

    you know how to make me want to sin, sin, sin!

  • Rebecca-bakesale
    March 13, 2006

    This is one of my favorite recipes! Whenever I make these people want the recipe. I actually made them for valentine’s day and shapped them into hearts.

  • Ana
    March 13, 2006

    See, I love chocolate and and wanted to try since I got the magazine… but I don’t know why I also never made it. I definitely have to try it!!
    Ana

  • Catherine
    March 13, 2006

    Wow! I’ve got to try these. Thanks.

  • Cathy
    March 13, 2006

    Yum, I’ll have to try these. I love the addition of dried cherries.

  • kickpleat
    March 14, 2006

    mmm, those look great!

  • J
    March 14, 2006

    hi nic, ok, i’m totally sold – i’m a huge alice medrich fan (my copy of bittersweet is chockfull of “to make” post-its!) thanks so much for sharing – i’m printing out your recipe as we speak…

  • Ria
    March 14, 2006

    Hi Nic,
    I clicked on the link to alice medrich’s perfect brownies. Do you have any idea how many cups 4 oz. of chocolate would amount to if cut up? I think the block I have at home is one kilo. I’ve tried looking for a conversion table but I haven’t succeeded.
    I will invest in a kitchen scale soon, don’t worry. 🙂
    Thank you!

  • Molly
    March 16, 2006

    These look wonderful! A cookie that tastes like a brownie? Count me in! Now the toughest question is: dried cherries, or chocolate chips?

  • Ellen
    April 18, 2006

    Oh yum. I’m going to try and alter these for me, as I am on a gluten free diet. Gonna try them today! They look fantastic. Thanks for the recipe.

  • elizabeth
    April 24, 2006

    i just made these cookies the other night (a co-inky-dink since i got the recipe from cooking light, not your blog) and they are really, really good!

    i omitted the dried cherries and i couldn’t believe how chewy they remained.

    def. a recipe keeper 🙂

  • julie
    May 3, 2006

    I’ve just made these thanks to you! Lovely cookies:)yms

  • Kristin
    May 1, 2007

    I made these last week, using craisins. They were marvelous and very popular with the people at work.

    I love that they’re chocolatey, but not cloyingly sweet.

  • Krishna Kumar
    October 30, 2008

    Hi Guys,
    Really hats off to those Guys for giving me such a mouth watering species,
    I will surely cook these Stuff & enjoy them with my spouse & family,

    Thanks You very Much again for such a stuff produced from choclates,

    Thanks & Regards,
    Krishna Kumar

  • Great post! Just wanted to let you know you have a new subscriber- me!

  • Naomi
    September 22, 2009

    These were fantastic. The first batch I only did for 9 minutes and they were too soft to pick up. The second batch left in for 13 and they were perfect. Really fudgy, almost brownie like. Yum, thanks!

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