i'd rather be baking

Alright folks, here we are. Christmas is, well, now and our little kitchen has been finding itself shamefully neglected. Life’s become a bit more chaotic than usual, due in part to the fact that we’re busily packing our spatulas and mixing bowls for a cross-country move.

Don’t worry your pretty little heads — we’re still baking, but the selection process of the recipes we’re stirring up has become a bit more particular. There simply isn’t time for hand-rolled pastries these days.

As a result, I’m becoming ever more thankful for the good ol’ interwebs. Where else could I find gems like this cookie recipe, which comes together in ten minutes, so readily available? We’ve already discussed this ridiculously easy cookie, and now I’m excited to add another one to your list, which relies equally heavily on pantry staples.

These cookies are simultaneously crisp and fudgy, as well as being deliciously rich-tasting without ruining your diet. I did a bit of a double-take when I realized that the recipe doesn’t call for any eggs, but is bound and moistened by low-fat yogurt. If you’re more of a cookie purist, don’t let this frighten you. I’ve already given these as a gift, and let’s just say there were no complaints between mouthfuls. I’m thinking they’d make a perfect post-Christmas thanks-a-million-for-that-insane-gift or no-I-didn’t-forget-your-gift. Either way.

Chocolate Fudge Cookies
Adapted from Cooking Light

Makes about 24 cookies

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Sparkly sugar for dusting, if desired

Preheat oven to 350°F.

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. Add yogurt, vanilla, and cinnamon, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray (or lined with silicone mats).

If desired, sprinkle with sparkly sugar at this point. Bake for 10-12 minutes or until almost set. If you feel like your cookies aren’t quite sparkly enough (as I did), quickly sprinkle on a bit more sugar before they cool. Cool on pans 3-5 minutes or until firm. Remove cookies from pans; cool on wire racks.