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Welcome to day three of our Valentine’s Day Celebration event! Today I have cookies and a giveaway for you. 
Are you ready?
I think you can tell by now that I love chocolate. Love love love it! I’ve said it before and I will say it again: it runs in my veins. These cookies are for true chocolate lovers. There is a reason why this recipe makes only about 2 dozen cookies. They are addicting and sooo satisfying! There is no creaming butter with sugar, no complicated ingredients. It all happens in one saucepan and before you know it – you have perfectly gooey and utterly chocolatey cookies sitting in front of you.
You melt the butter, add cocoa powder and the rest of the ingredients and mix it all up. It is recommended to chill the dough for 30 minutes for puffier cookies but if you can’t wait – bake 4 or 5 cookies while the rest of the dough is chilling. After 8 minutes in the oven you will have these little gems tempting you with their fragrance and looks.
I added semi-sweet chocolate chips to the dough. And a sprinkle of sea salt on each one balances the sweetness and adds a little crunch. YUM!
Super gooey and utterly chocolatey! These fudge cookies are one of the easiest and yummiest cookies you have ever had.
Ingredients
- 1 c all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 5 Tbsp unsalted butter
- 7 Tbsp unsweetened cocoa powder
- 2/3 c granulated sugar
- 1/3 c packed brown sugar
- 1/3 c plain yogurt or sour cream
- 1 tsp vanilla extract
- 1/2 c semi-sweet chocolate chips
- sea salt for sprinkling
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with silicone baking mat and set aside.
- In a small mixing bowl, whisk together flour, soda and salt. Stir in chocolate chips. Set aside.
- In a medium saucepan, melt butter. Remove from heat. Stir in cocoa powder and both sugars. The mixture will be very grainy and thick.
- Add yogurt and vanilla extract. Stir to combine.
- Add dry ingredients with chocolate chips, stir until all is moistened and there is no streaks of flour in the dough. Do not over mix. You can refrigerate the dough for 30 minutes ( or up to 2 days ) for puffier cookies.
- Drop by tablespoons onto prepared sheet. Sprinkle each ball of dough with sea salt. Bake for 8 to 10 minutes ( 9 was the magic number for me ). Cool 2 minutes on the sheet, then gently transfer onto a wire rack to cool completely.
Notes
Before adding the dry ingredients with chocolate chips to the dough, make sure your dough is not too warm or the chips will melt.
Original recipes from Cooking Light magazine via MyRecipes.com.
Ok, my peeps! Now onto the giveaway! I am sure you have heard by now that silicone baking mats can change your life as a baker. They help you achieve the chewy and gooey cookies and clean up is a breeze. I love mine! And now you can win one for yourself! Barbara from the Kitchen Outlet graciously agreed to give away not one but two (!!) Silpat silicone baking mats to two readers of Crunchy Creamy Sweet. Isn’t she wonderful? And if that’s not enough, she will add a set of heart-shaped measuring cups with each mat! WOW!
a Rafflecopter giveaway
This giveaway is open to US residents only. The winner will be notified via email and will have 24 hours to respond.
The giveaway is now closed. The winners have been notified via email. Thank you for all of the entries!
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Come back tomorrow for another fun treat! In the meantime, you can follow our Pinterest board where you will find all the treats from the event!
xoxo,
Anna
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