FUDGY LOW-FAT COCOA COOKIES

Some days ago, I was craving for cookies, but did not want to make too rich ones. After a bit of googling around I found what I needed: "Fudgy Low-Fat Cocoa Cookies"!

This recipe was on the interesting site "Esurientes - The Comfort Zone". The recipe had already been posted by Nic of "Baking Sheet" who had taken it from "Cooking Light" by Alice Meldrich.

We all tend to think that low-fat baking is tasteless or uninteresting, but mostly we are wrong, especially regarding any kind of negative thoughts when it comes to this recipe, because it is far from being bland! Those cookies were full of flavour and chewy to please! Their sweet, round and slightly bitter taste confered by the vanilla extract and the cocoa was very pleasant. Nobody could have imagined that it was a light recipe! All in all, they were what most of us want to find in a cookie: pure "dirtiness"!!!

So, to all the people who might still have doubts concerning the taste quality of low-fat baking, I can only tell you to try those wonderful cookies and I bet that you'll change your mind very fastly as this recipe is awsome!...

Makes about 2 dozen.

Ingredients:
1 Cup (150g) Plain white flour
1/4 Tsp Baking soda
1/8 Tsp Salt
1/4 Cup (30g) Unsalted butter, at room temperature
7 Tbs Unsweetened cocoa
2/3 Cup (145g) Castor sugar
1/3 Cup (75g) Light brown sugar
1/3 Cup Plain yoghurt
1 Tsp Vanilla extract
1/2 Cup Candied/dry cherries, dry cranberries or chocolate chips (optional, I used nothing)

Method:
1. Preheat the oven to 180°C (350°F).
2. Whisk together flour, baking soda and salt in a small bowl.
3. In a large bowl, melt the butter using the "bain-marie" method.

4. Stir in the cocoa powder and sugars. Remove the bowl from the pan.
5. Stir in the yoghurt and vanilla extract.
6. Add the flour mixture and mix until combined.
7. If you are using cherries or any of the above mentioned ingredients, stir them in.
8. Drop tablespoons of batter onto a parchment lined cookie tray/pan.
9. Press down slightly to flatten.
10. Bake for 9-12 minutes or until set and firm at the edges.
11. Allow to cool on the tray/pan for a few minutes (no more than five minutes, though) before transfering to a wire rack to cool completely.

Remarks:
If you add chocolate chips, you will up the fat content, so remember that before adding anything else than the dry/candied cherries or dry cranberries.
I used no fruits or chocolate chips and the cookies were also very fine!
Cookies do not spread a lot, therefore you have to flatten them a little.
As those cookies are low-fat, I recommend you to keep them in an air-tight container for no longer than two to three days. Already after two days, they tend to lose their chewy aspect and get a little dry (but still fine, though).

Serving suggestion:
Eat at any time with a cup of tea or coffee.

(Cocoa Powder - Pic by www.worldspice.com)