Chocolate Brownie Cookies

These are my favorite cookies and I made them again for Memorial Day weekend for our Saturday dessert after our barbecue of herbes de provence crusted lamb chops.

We had a few visitors for the holiday weekend, nine to be exact. It turned out to be a "girls weekend", my sisters and then our daughters, then one daughter's family of her two children and husband! They just kept coming... My menu planning skills were busy and I decided to serve these cookies for our second evening (with my favorite apple cake served the first evening after my totally delicious homemade lasagna which is always a winner) I also made these cookies for Master's weekend and I realized I never posted the recipe, horrors! They are my favorite cookie recipe because they taste like brownies except in cookie form, so how can you go wrong with that? Impossible! They have crisp edges and chewy centers and you can never eat just one. This recipe makes 2 dozen but I doubled the recipe to make 4 dozen and they totally disappeared when I served them after dinner with 14 people.

They freeze well so you can make them ahead of time and keep them in the freezer. For Memorial Day weekend, I froze them ahead of time, along with the lasagna, apple cake and chocolate swirl banana bread that I conveniently pulled out of the freezer, as needed. That is really the key to feeding a crowd.

Makes 2 dozen

1 cup flour
1/4 tsp. baking soda
1/8 tsp. salt
5 Tbsp. butter
7 Tbsp. unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 tsp. vanilla extract
cooking spray

1. Preheat oven to 350 degrees.

2. Combine flour, soda, and salt; set aside.

3. Melt butter in a large saucepan over medium heat.

4. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand)

5. Add yogurt and vanilla, stirring to combine.

6. Add flour mixture, stirring until moist.

7. Drop by level tablespoon 2 inches apart onto baking sheets coating with cooking spray.

8. Bake at 350 degrees for 8-10 minutes or until almost set.

9. Cool on pans 2-3 minutes or until firm. Remove cookies from pans, cool on wire racks.

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