I read about these on a blog, but the recipe is actually from Cooking Light. I made them four times this holiday season, partly because I wanted to bring them different places and partly because I kept eating them faster than I could keep up with baking them. They're the most chocolatey cookies I've ever had -- I was using those Ghiardelli 60% cacao chips and Hershey's Special Dark cocoa powder, which made it even more intense -- and they're outstanding. Not too sweet, just chocolate heaven.
One note about this recipe as written: It's tiny, only making about 12 medium-sized cookies that fit on a single baking sheet. Twelve of these cookies is not enough. I doubled, tripled and even quadrupled the recipe.
1 cup ap flour
1/4 tsp baking soda
1/8 tsp salt
1/4 cup butter, room temperature
7 tbsp cocoa powder (unsweetened)
2/3 cup sugar
1/3 cup brown sugar
1/3 cup plain yogurt
1 tsp vanilla extract
1/2 cup dried tart cherries or chocolate chips (I did it once with the cherries and once with both -- good both times, but I prefer the straight chocolate)
Preheat oven to 350F.
Whisk together flour, baking soda and salt in a small bowl.
In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars. Stir in yogurt and vanilla extract. Add flour and mix until just combined. Stir in cherries or chocolate chips, if using.
Drop tablespoonfuls of batter onto a parchment lined baking sheet (I sprayed with cooking spray or rubbed with butter). Press down slightly to flatten; cookies do not spread a lot.
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely. (One more note -- it's a little hard to tell when they're done, because they don't really look different as they bake, and leaving them in too long makes them slightly less delicious than when they're soft. I gauged by looking closely at the middle of the cookie and the meltiness of any visible chocolate chips.)