Chocolate cookies (for breakfast)
Servings: 8
Preparation Time: 30 minutes
Ingredients
- 3/4 cup + 2 tablespoons butter (7/8 cup)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 6 tablespoons cocoa powder
- 2 tablespoons yogurt
- 2 cups flour
Steps
- Preheat the oven to 375°F.
- Cream the butter, then cream the sugar in gradually.
- Add the egg, vanilla, salt, cocoa powder, and yogurt, and beat well.
- Beat the flour in gradually.
- Roll into half-inch to an inch diameter balls and place on an ungreased cookie sheet.
- Bake for 6-8 minutes.
These cookies should be crisp on the outside and chewy on the inside. You’ve got a decent amount of leeway with this recipe; if you leave it in for a few minutes too long they’ll be fine. Less chewy and more crunchy, but still very good.
A mixer, either a hand-mixer or a stand mixer, will turn this into a very quick recipe. And also give you one more thing to lick in the morning.
This makes about two baking sheets full of cookies, depending on how much of the batter you eat.
I stole this recipe from The Fannie Farmer Cookbook•, changing things around for what I have in my cupboard/refrigerator. I exchanged yogurt for the milk (full-fat yogurt, of course) and cocoa powder for the unsweetened chocolate. Then a bit more butter and vanilla because I like butter and vanilla (and because I’m using cocoa powder instead of chocolate).
The Fannie Farmer Cookbook• is a great basic cookbook; when I can’t find something in my weird books, I tend to use Fannie Farmer.
- The Fannie Farmer Cookbook•: Marion Cunningham (hardcover)
- “Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.”
More chocolate
- Three from the Baker’s Dozen
- Three recipes from a Baker’s Coconut pamphlet once included in McCall’s magazine: coconut squares, chocolate cheesecake, and broiled coconut topping.
More cookies
- Candy cane oatmeal crispies
- These candy cane cookies are a great way to use up post-Christmas candy canes. You might even want to hit the after-Christmas sales just to get canes to make these with.
- Baker’s Dozen Coconut Oatmeal Cookies
- The Baker’s Dozen coconut oatmeal cookies, compared to a very similar recipe from the Fruitport, Michigan bicentennial cookbook.
- Pie crust cookies
- I see I’m not the only one to come up with this basic idea; it seems obvious in retrospect.
- Half-hour lemon cookies
- Half-hour cookies can be made with lemon juice instead of vanilla.
- Half hour cookies
- From start to finish, you can be eating the first batch of these crunchy, sweet cookies in just under half an hour, using ingredients that, if you bake at all, you almost certainly already have on hand.
- Two more pages with the topic cookies, and other related pages
More Good Food
- Quick bean and ground beef chili
- This makes a great chili, a great dip for tortillas, and a great lunch for freezing. And it’s a very fast recipe.
- Green bean salad
- Olive oil, garlic, and parmesan is a decadently simple sauce for many things: pasta, corn, zucchini, even, if you want to, steamed brussels sprouts.
- Half-hour biscuits
- There’s no reason to settle for lesser prepared biscuits when you can make these in half an hour.
- Pesto
- This zesty, lemony pesto is easy to make, and very versatile.
- Black bean and cilantro salsa
- An incredible salsa, filled with cilantro and other bright flavors. It is also very easy to make and can be whipped up in a few minutes.
- Four more pages with the topic Good Food, and other related pages
July 23, 2012: add a half-cup to a cup of walnuts to this recipe and they move from awesome to sublime. Which they’d better, given the price of walnuts nowadays.