“These are a moist and tender cookie due to the Greek yogurt in the dough.”
2/3 cup butter or healthy margarine
2 cup packed brown sugar
1-1/3 cups unsweetened dark Hershey’s cocoa powder
2 tablespoons instant coffee I used used Nescafe
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 egg whites
6 ounce carton low fat Greek yogurt
3 cups all purpose flour
1/2 cup granulated sugar
In a large mixing bowl beat the butter or margarine with the sugar, cocoa and cinnamon and egg whites, and Greek yogurt. Mix on low speed with your mixer or by hand until blended.
Add in the baking soda and salt and coffee granules then in the flour gradually one cup at a time, until thoroughly mixed.
Take a spatula and loosen any flower that didn’t mix on the sides of the bowl and underneath the batter. It’s going to make us relatively stiff really dough like a brownie.
Note- You can mix up the dough and put it in Ziploc bags, like I did, and then bake it another time. The refrigeration makes it easier to scoop out the cookies. I use a small stainless steel scoop that measures out exactly the same size dough balls (1-1/2 inch balls), and makes it really easy.
Take a fork and make a criss cross pattern gently on the top of the cookies.
Sprinkle with cinnamon and then powdered sugar after you make the dough balls.
Bake in a 350 degree oven about 12 minutes on the parchment covered cookie sheet. Let the cookies sit on the cookie sheet for about 5 or10 minutes to continue forming up before you try to remove them.
Recipe adapted by Paulette Motzko from Better Homes & Gardens Food Gifts 2011
Images photographed by Paulette Motzko, PLM Studios
May 5th, 2016