Ingredients:
1. 1 cup all-purpose flour
2. ¼ teaspoon baking soda
3. 1/8 teaspoon salt
4. 5 tablespoons butter (about 65 gm)
5. 7 tablespoons unsweetened cocoa
6. 2/3 cup granulated sugar
7. 1/3 cup packed brown sugar
8. 1/3 cup plain yogurt
9. 1 teaspoon vanilla extract
10. 1 cup of peanut butter chips
Method:
1. Preheat oven to 175*c and line 2 baking sheets with baking paper, lightly coated with cooking spray. I used Silpat!
2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.
3. Melt butter in a large saucepan over medium heat. Remove from heat and stir in cocoa powder and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Stir in peanut butter chips. Drop by level tablespoons 2 inches apart onto prepared baking sheets.
4. Bake for 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
Feedback:
1. I only baked half a batch and froze the remainder for a few days. The frozen dough also created magnificent results.
2. The recipe creates moist, sweet and salty cookies, insanely satisfying.
3. Next time, Peanut butter cookies with chocolate chips! Yumm.
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