A chocolate lover’s chocolate cookie.
- 1 cup All-purpose Flour
- ½ teaspoons Baking Soda
- ⅛ teaspoons Salt
- ½ cups Plus 1 Tablespoon Unsweetened Cocoa Powder
- ⅔ cups Sugar
- ⅓ cups Dark Brown Sugar
- 5 Tablespoons Unsalted Butter
- ⅓ cups Plain Fat Free Yogurt
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Tastefully Olive Traditional of Blueberry Dark Balsamic Vinegar
Preheat oven to 350ºF. In a large bowl sift together the flour, baking soda and salt and set it aside.
In another mixing bowl add the cocoa and sugars. Next melt the butter in a small sauce pan over medium-low heat, and beat the egg in a small bowl. Pour the butter into the bowl with the cocoa and sugar, and stir in the yogurt, vanilla, beaten egg and balsamic vinegar. Mix well.
Add the cocoa mixture to the flour bowl and beat together. Beat until combined and smooth—but do not over beat. Spoon drop the batter onto a non-stick baking sheet (or line a sheet with parchment paper), leaving 1-1/2” between each drop.
Bake for 7-11 minutes depending on your desired level of doneness and oven. We baked ours for 7 minutes in a convection oven for a cookies that were firm on the outside but soft on the inside.
Once done, remove from the heat and place on wire racks to cool. Recipe makes around 2 dozen cookies.