Satisfy your chocolate craving with a lightened fudge cookie. These cookies get a Mexican chocolate twist with a crunchy and spicy cinnamon sugar coating.
Prep Time45 minutesmins
Cook Time10 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American, Mexican
Keyword: chocolate cookies, Mexican chocolate cookies
Servings: 20cookie
Calories: 156kcal
Author: Whitney Reist
Ingredients
1cupwhite whole wheat flour
¼teaspoonbaking soda
¼teaspoonsalt
5tablespoonsbutter
7tablespoonsunsweetened cocoa
⅓cupgranulated sugar
⅓cuppacked brown sugar
⅓cupplain Greek yogurt
1 ½teaspoonsvanilla extract
Cinnamon sugar coating
1teaspoonSaigon cinnamonthis type has a better flavor
¼cupturbinado sugar
Instructions
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars with a whisk (mixture will resemble wet sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring with a wooden spoon or rubber spatula until moist.
Refrigerate cookie dough for 30 minutes.
Roll cookie dough into tablespoon-size balls and then roll in cinnamon-sugar mixture. Place them on a cookie sheet and slightly press them down with your hands.
Bake at 350° for 8 to 10 minutes or until almost set. Do not overbake! Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.