By Tracey
Saucepan Fudge Drops
adapted from Bittersweet by Alice Medrich
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter
- 1/2 cup + 2 tablespoons unsweetened cocoa powder
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar, tightly packed
- 1/3 cup yogurt
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350 F and place racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
Whisk flour, baking soda and salt together in a small bowl, and set aside. Place the butter in a medium saucepan over medium heat and melt. Once the butter is melted and sizzling, remove from heat and whisk in cocoa until smooth. Add both sugars and stir until blended – the mixture will be stiff and sandy at this point. Stir in yogurt and vanilla. Add the dry ingredients and stir gently until just combined. Scoop rounded tablespoons of dough onto prepared baking sheets, about 1 1/2 inches apart.
Bake the cookies until they look dry on top and are cracked all over, but are still slightly soft when pressed, about 10-12 minutes. Rotate baking sheets from top to bottom and front to back about half way through to ensure even baking. Slide the parchment, cookies and all onto racks to cool.
