Mocha Yogurt Cookies
Dessert doesn't get much easier than this. Make a whole batch and share with your friends, family or co-workers. If you just want a few cookies to curb your craving then bake some and store the rest of the dough for later.
|10 1⁄2||oz||bittersweet chocolate (fine quality, melted and cooled)|
|6||oz||Stonyfield Organic Fat Free Chocolate on the Bottom Yogurt|
Sift together flour, baking powder, baking soda, cocoa, and salt and set aside.
Cream together butter and sugar.
Add eggs, vanilla, instant coffee and melted bittersweet chocolate.
Fold in yogurt. Fold flour mixture into wet mixture. Do not over mix.
Form dough into 2-12" logs 2" in diameter. Wrap in plastic and chill dough for 4 hours.
Preheat oven to 375°.
Cut 1/4"-1/2" thick slices from the log.
Place on ungreased non-stick baking sheets. Sprinkle with sugar.
Bake for 12-15 minutes until edges are brown. Cool on racks.
You can store the dough up to 5 days in the refrigerator or freeze for a month, wrapped in 2 layers of plastic.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.