These addictive Saucepan Fudge Drops cookies are chewy with crunchy edges and fudge-like in the centre. The cookies are super easy to make and tastes really good, however, they don't keep very well. They will soften and lose their crunchy exterior very quickly. So, plan to make small batches and enjoy them fresh on the same day they are made. :-)
Recipe adapted from Bittersweet by Alice Medrich
Saucepan Fudge Drops
1 Cup (145g) All-Purpose Flour
¼ tsp Baking Soda
1/8 tsp Sea Salt
5 Tbsp Unsalted Butter
½ Cup plus 1 Tbsp (40g) Unsweetened Dutch-Process or Natural Cocoa Powder
2/3 Cup (I used ½ Cup/100g) Granulated Sugar
1/3 Cup (65g) Packed Light Brown Sugar
1/3 Cup (90g) Low Fat or Non-Fat Yogurt
1 tsp Vanilla Extract
2 to 3 tsp Powdered Sugar for dusting
Arrange the racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line two cookie sheets with parchment or wax paper.
Whisk the flour, baking soda, and salt together thoroughly. Set aside.
In a medium saucepan, heat the butter until it is melted and sizzling. Off the heat, stir in the cocoa until blended and smooth. Stir in the sugars until blended; the mixture will be stiff and sandy. Mix in the yogurt and vanilla. Add the flour mixture all at once and fold and stir until it is entirely moistened and incorporated into the cocoa mixture-do not stir more than necessary.
Scoop level tablespoons of the dough 1 ½ inches apart onto the lined cookie sheets. Use a fine strainer to sift powdered sugar over the tops.
Bake until the cookies look dry and cracked on top but still feel a little soft when pressed, 9 to 11 minutes. Rotate the sheets from top to bottom and front to back about halfway through the baking. Slide the cookies, on the paper, off the sheets and onto the racks to cool; or set the pans on the racks and let cool.
The cookies will keep for 2 to 3 days in an airtight container, although they soften and lose their crunchy exterior.
Makes about 32 cookies.