Found on TravelEatLove's blog. This recipe was originally from Cooking Light for Chewy Cocoa Fudge Cookies
From time to time I wonder which yummy desserts I can make into cookies. I've fiddled with ideas but have yet to successfully transform a dessert into a scrumptious cookie. While I can't take all the credit for this particular transformation, it was a success! Which dessert does it resemble, you ask? My Mom's Layered Mint Fudge. It is a holiday tradition to have this fudge for as far back as I remember. The fudge is a rich, 3-layer deliciousness. The top and bottom layers are rich chocolate enclosing a layer of mint white chocolate. Going through the Christmas season without this fudge is unthinkable! So let's get to the cookie.
When biting into these cookies, the first thing you notice is the brownie-like crust immediately followed by the rich fudgy inside. Keep going and you discover gooey dark chocolate chips and gooey mint white chocolate chips. Oh my! This cookie was a perfect finish to lunch with its refreshing minty aftertaste. It is a delectable cookie with a light minty finish...so it is easy to have more than one!
makes about 17 cookies
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
5 Tbsp unsalted butter, sliced into pats
7 Tbsp unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/3 cup Greek yogurt
1 1/2 tsp vanilla extract
3/4 cup dark chocolate & mint chip mix
Preheat the oven to 350 degrees F. Grease the cookie sheets and set aside.
In a mixing bowl, whisk together the flours, baking soda and salt; set aside.
In the microwave for about 30 seconds, melt the butter. In a medium mixing bowl, stir together the melted butter, cocoa powder and both sugars.
Stir in the yogurt and vanilla extract. Stir in the flour until it is all moist.
Lastly, stir in the chips.
Using a greased 2 Tbsp measuring spoon, scoop out the dough and drop onto the prepared sheets. Space out the balls of dough about 2 inches.
Bake at 350 degrees F for 8 to 10 minutes. Cool on the pans for a few minutes to let them firm up. Then, transfer from the cookie sheets to the wire racks to finish cooling.
Here is my little helper..."cleaning" the whisk after we were finished
using it to mix up the sugars, cocoa powder and butter. :)