Continuing on with trying to give this last weekend’s baking a bit of a St Patrick’s Day feel, I made these cookies with a green peppermint frosting and used the same Baileys Irish Cream frosting that I used in the mini cupcakes.
When I was looking for a cookie recipe on Friday evening I asked Mr Fussy about a chocolate sandwich cookie and he shook his head. I went on to try and sell him on these by explaining they were “fudgey”. That sold him. I might re-think my vocation.
I can’t believe how simple the recipe is. It’s all cooked in the one pot and then the cookies themselves take just 6-7 minutes of baking. I was a bit stunned and kept saying over and over to Mr Fussy how easy this recipe was and how quickly you could whip up a fresh batch of cookies to take out.
The brown sugar in the recipe will be mostly responsible for the fudgey texture. I used Nestle cocoa for this recipe. I decided the Equagold Dutch processed cocoa would be just a little too bitter. I also told Mr Fussy to avert his gaze as I measured out the yoghurt. Yes there’s yoghurt in this recipe. I’ve never made a cookie before that included yoghurt. Is it just me?
The recipe spoke of using a small cookie scoop. I don’t have one and measured out the dough as 1 tablespoon and at first was trying to place the dough onto the silpat as a neat-ish round. When I got to the second tray the dough didn’t want to come out of the tablespoon quite as well and accidentally I touched it and realised that while it looks like it’s really soft and would be difficult to handle, it actually rolled into balls very nicely. I used the back of a dessertspoon to flatten the balls. There’s not much in the way of spreading so they pretty much bake as they are. And I didn’t want mounds.
- 1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons unsalted butter
42 gm unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
- Heat the oven to 175 degrees Celsius.
- In medium bowl whisk together the flour, baking soda and salt.
- In a medium pan melt the butter over low heat. When the butter is melted take the pot off the heat and mix in the cocoa then the sugars. The mixture will appear quite sandy.
- Add to the pot the vanilla extract and yoghurt. When the liquid ingredients are well blended add in the dry ingredients and mix until fully incorporated.
- Measure out 1 tablespoon lots of cookie dough and gently roll into balls. Place the balls onto an oven tray lined with a silpat or baking paper. Leave a gap of around 2 cm between each cookie.
- Use the back of a spoon to gently flatten the balls to around 5mm if you want a flat-ish cookie.
- Bake the cookies for 6-7 minutes. The sides only need to start firming up. Rotate the tray half way through the baking time.
- Leave the baked cookies on the tray for 10-5 minutes before transferring them to a cooling rack.
- When the cookies are completely cool frost with your favourite frosting.
- I used a frosting made of butter and shortening. It’s become my favourite frosting to use. I coloured half the amount I needed with green and added a few drops of Peppermint oil. The other half was the Baileys Irish Cream frosting that I also used in the mini cupcakes (link at the top).
- I piped the frosting using a piping bag and Wilton 12 tip, but it’s not essential. Leave a gap around the edge as the frosting will squish as you sandwich the two cookies together.
These cookies have a lovely chewy texture and a very definite chocolate taste. Mr Fussy was well pleased with how they turned out, given his initial reluctance on Friday night for the suggestion.
Mr Fussy tells me there’s a guy at his work that likes to compare morning teas. If there were points being awarded, I understand Mr Fussy would be leading. I have to admit that after I found out, I was a little nervous last Monday asking what the workmate had brought for morning tea, and was Mr Fussy’s the better looking/tasting. Not that I’m competitive
These cookies can be frozen, either filled or not. I’ve suggested Mr Fussy wrap some up and put them in the freezer. Then he can just grab them from the freezer when he’s ready. Of course our freezers (yes plural, two upright freestanding freezers) are chocka. And there’s a lot of small bags of frosting, cookie dough and muffins in there amongst all manner of other frozen foods.