Well, it’s almost the new year.
Which means, among other things that now is probably a good time to come up with a resolution. Perhaps something along the lines of “I will not eat any more cookies made out of butter and rich milk chocolate coated in sea salt in 2014.”
Great. That gives you 9 more days to eat cookies made out of butter and rich milk chocolate coated in sea salt.
Well I have exactly what you’ve just resolved yourself against right here.
It starts out innocently enough. With chocolate. What’s more innocent than chocolate? Which then gets mixed with melted butter, flour, and two types of sugar. Which then gets topped with sea salt and placed in the oven to bake. The final result? A rich, soft, and chewy cookie that’s more like a cookie-brownie hybrid.
Right. And then the whole thing gets shaped into a heart.
Like it matters.
Salted Milk Chocolate Fudge Heart Cookies
(yields 18-24 cookies)
Ingredients:
1 cup white whole wheat flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 ounces milk chocolate, chopped and melted
5 tablespoons butter, melted and cooled
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain non-fat Greek yogurt
1 teaspoon vanilla extract
sea salt
cooking spray
Preparation:
Preheat oven to 350° F.
Place chocolate in a heat-safe bowl. Melt the chocolate in two ways: either over a double-boiler on the stove or in the microwave in 30-second intervals until most of the chocolate has been melted, stirring constantly to melt the rest. Once melted, set aside to cool.
Combine flour, baking soda, salt, and cocoa powder together in a medium bowl. Set aside. Melt butter in a microwave for 20 to 30 seconds, or in a large saucepan over medium heat. Set aside to cool for five minutes.
In a large mixing bowl, beat butter and sugars until combined. Add yogurt and vanilla, stirring together. Slowly add flour mixture and melted chocolate until the batter is moist.
Coat a large baking sheet with non-stick spray. Drop cookie batter on the tray about 2 to 3 inches apart. Sprinkle with sea salt.
Bake for 10 minutes or until almost set. Remove from oven and use a cookie cutter to mold cookies into the desired shape (there will be excess cookie crumbs leftover — my family just ate them up!)
Remove cookies from pan to cool on wire racks. Repeat this step until all batter has been used up.
Enjoy!
Tagged: baking, blogging, chocolate, cookies, dessert, food, Greek yogurt, less than 200 calories, recipes, sweet, whole wheat
