After years of hibernation, my love for baking has reawakened and is back. Blame it on those toffee cookies for reminding me just how fun and easy baking can be…not to mention how rewarding.
The original recipe is called “Cocoa Fudge Cookies,” but I’ve adapted it slightly to include dried cranberries. I was just experimenting and luckily, my hunch was right. The cranberries add a nice layer of tartness and contrast to the richness of the chocolate. The cookie’s edges are nice and crisp, while the center is perfectly chewy and fudgy…yum!
Cocoa Fudge Cranberry Cookies, adapted from The Best of Cooking Light
1 c. all-purpose flour
1/4 t. baking soda
1/8 t. kosher salt
5 T. butter
7 T. unsweetened cocoa powder
2/3 c. granulated sugar
1/3 c. packed brown sugar
1/2 c. plain low-fat vanilla yogurt
1 t. vanilla extract
1/2 c. dried cranberries
Cooking spray
Preheat oven to 350 degrees F.
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, salt, and baking soda in a bowl; gently mix together.
Melt butter in a large bowl–I microwaved it for 1 minute on high, then removed it from the microwave to let cool slightly. Stir in cocoa and sugars. The mixture will resemble coarse, wet sand.
Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Lastly, add the dried cranberries, mixing well so that cranberries are evenly dispersed.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350 degrees F for 8 to 10 minutes or until cookies are almost set. Cool cookies on pans for 2 to 3 minutes or until firm. Remove cookies from pans, cool on wire racks.
Makes 2 dozen cookies.
