Thursday, August 23, 2012

Chocolate Meltdown Cookies (eggless)

Allergies?  No fear!
Gooey chocolate rapture
Chickens, keep your eggs!

Chocolate Meltdown Cookies

1/2 cup butter
3/4 cups cocoa powder
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp vanilla extract
2/3 cups plain yogurt
1 cup chocolate chips (I used semi-sweet)
1 cup of your choice (more chocolate chips or white chocolate chips, peanut butter chips, caramel bits, peanuts, pecans, toffee pieces, dried cherries, etc)

1.  Preheat the oven to 350°.  Line baking sheets with parchment paper.

2.  Place the butter and cocoa powder in a large, microwave-safe bowl.  Heat until the butter is just melted.  Mix well.  *This can also be done on the stove-top.

3.  Meanwhile: whisk together the flour, baking soda, and salt.  Set aside.

4.  Once the butter mixture is ready, stir in the sugars (it will seem quite dry at first).  Stir in the vanilla and yogurt until well-blended.

5.  Add the flour mixture to the bowl.  Stir until the dry ingredients are just incorporated (no white streaks remain).  Stir in the chocolate chips and other add-ins.

6.  Scoop 1 1/2" balls of dough onto the prepared baking sheets, leaving about 1" between each.

7.  Bake for about 9 minutes or until the cookies are set.

8.  Cool on the baking sheets.  Serve!


  1. Looks absolutely delicious! I love a good cookie and your recipe looks fabulous.

    1. Thank you so much!! Hope you get a chance to make some :)


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