Tuesday, August 9, 2011
Saucepan Cookies...a little taste of Heaven!
Saucepan Fudge Drops
adapted from Bittersweet by Alice Medrich
1 cup unbleached white flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup + 2 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup light brown sugar, tightly packed
1/3 cup yogurt
1 teaspoon vanilla extract
Preheat oven to 350, with racks in the upper and lower thirds of your oven. Line two baking sheets with parchment. Combine flour, baking soda and salt in a small bowl, and set aside. Place butter in a medium saucepan over medium heat until melted and sizzling.
Remove from heat and whisk in cocoa until smooth. Add sugars and stir until blended - mixture will be stiff and sandy at this point. Stir in yogurt and vanilla. Add dry ingredients and stir gently until just combined. Scoop rounded tablespoons of dough onto prepared baking sheets,
about 1 1/2 inches apart. You'll want to work quickly, here. If you take too much tim, the batter will thicken as it cools, resulting in a thicker and less attractive cookie. Bake until cookies look dry on top and are cracked all over, but are still slightly soft when pressed, 10-12 minutes.
Rotate baking sheets from top to bottom and front to back about half way through to ensure even baking. Slide the parchment, cookies and all onto racks to cool.
" When we climb the steep mountains of life, we get a better view of the Blessings."