Fudgy & Quick Chocolate Cookies

Need a gift for your child’s teacher? A sweet treat to bring to a party? Or just something to have on hand? These are the quickest and one of the most satisfying cookies I know. I vary these each time I make them. Sometimes I use whole-wheat pastry flour, sometimes spelt or sometimes just all-purpose. Around the holidays I use golden raisins and candied orange peel but sometimes it’s dried cherries or apricots. And sometimes I swirl in a few tablespoons of orange marmalade or other jam instead of the dried fruit.

 

So if you have 20 minutes (that includes the baking time!) and some cocoa on hand and a few other pantry basics you can have your chocolate/cookie fix or a gift in no time.

 

–adapted from pastry chef, writer, food stylist and friend Ellen Jackson

 

You mix these incredibly easy, fudgy cookies right in the saucepan.

 

1 cup plus 2 tablespoons all-purpose flour, spelt or whole wheat pastry flour
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons butter
6 tablespoons unsweetened cocoa
1/2 cup granulated sugar or coconut sugar
*1/3 cup brown sugar (not packed) or coconut sugar
generous 1/3 cup plain, whole-milk yogurt
1 teaspoon vanilla extract
½ cups dried fruit or 1/3 cup jam (see headnote) (half and half chopped golden raisins and candied orange peel is my holiday favorite as dried sour cherries or cranberries

 

*I just made this live on a TV show and realized after the fact that I forgot the brown sugar! They are still really delicious so if you like dark chocolate and want a minimally sweet cookie, go ahead and skip that part!

 

Preheat oven to 350°. Combine flour, soda, and salt and set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until just mixed. Add any dried, fruit nuts, and/or jam. If adding jam just gently swirl it through the batter, don’t evenly mix it in or it will get a bit lost in the final cookies.

 

Drop by level tablespoons 1 inch apart onto baking sheets or use a #40 cookies scoop (3/4 oz). Bake for 8 to 10 minutes or until almost set. Don’t over bake and err on the side of underdone, if you like moist, chewy cookies that is. They will firm up as they cool. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

 

P.S. Do you need a gift for someone in your life who likes to cook/bake? Give the gift of a Cook With What You Have gift certificate! No clutter, no postage, just daily inspiration, flavor and good health!

 

4 thoughts on “Fudgy & Quick Chocolate Cookies”

    • cookwithwhatyouhave says:

      Oh good! I’ve eaten more than I care to admit of these today but since I forgot part of the sugar in the made-on-tv-batch I feel pretty OK:)!

  • Betty Colburn says:

    Hi Katherine- after sampling tases cookies at reForm Pilates and Movement today, I had to make a batch. Here are my modifications: since the butter is melted I used olive oil, Mexican vanilla, 1/4 tsp ancho powder, walnuts and a few chocolate chips. No dried fruit. They remind me of a dessert I used to eat at Z’Tejas cafe in Austin TX. I am subscribing today and look forward to future adventures in cookingwithwhatyouhave.com

    • cookwithwhatyouhave says:

      Oh Betty, I love your variation! Perfect! So glad you’ve subscribed. Sounds like you’re a natural cook-with-what-you-haver!

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