There is nothing like the cold weather to bring out my desire to bake something hot and chewy, like COOKIES. So, as usual, in my quest for something different, I called my favorite baker, my cousin, Becky. This is her recipe and I am so honored to share it with all of you. This recipe is super easy to make and super easy to eat. It’s the stopping the eating of the cookies that I am struggling with!
Makes 5 dozen cookies
2/3 cup (11 tablespoons) butter, at room temperature
1 cup dark brown sugar, packed
1 cup granulated sugar
1 ½ cups cocoa powder, sifted
2 tablespoons instant espresso powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
4 egg whites
1 cup plain yogurt
3 cups all-purpose flour
1 cup sanding sugar or granulated sugar
Beat butter in a standing mixer bowl on medium-high speed until light, about 1 minute. Add sugars, cocoa, espresso, baking soda, spices and salt and beat until combined. Beat in egg whites and yogurt.
Lower the mixer speed and add flour in 1 cup additions until just blended – do not over mix. Cover the mixing bowl and chill in the refrigerator until the dough is easy to scoop.
Meanwhile, preheat the oven to 350°F and line 2 rimmed baking sheets with parchment paper. Scoop balls of dough (I used a 1 tablespoon size scoop), roll them generously in sanding sugar and arrange on the baking sheets at least 2 inches apart.
Bake cookies in batches about 12 minutes or until edges are just firm. It’s okay to under bake middles slightly if you like a more, chewy center. Cool on pan for a few minutes before transferring to a rack to cool.