C is also for cocoa and cranberries and cookies

Aw, heck, maybe I should just go ahead and say D is for Dessert.

I’ve been doing a decent bit of cooking* lately, at least over the weekend, but it’d been quite a while since I’d done any baking. Tonight, therefore, I decided it was time for some chocolate cookies. In “flipping” through my cookie recipe collection (which is mostly on my laptop), I found this recipe, which I’d found at BakingBites. This may be my new favorite cookie recipe, even though it does use butter–I really only use butter in baking, so I keep it in the freezer, and I’m often too lazy to thaw it. These cookies are like my favorite brownies: chewy-soft without quite being gooey, and really chocolatey. I’m also pleased that they don’t use egg, which means I don’t have to worry too much about how thoroughly cooked they get.

Chocolate-cranberry cookies

1 cup flour (I used half whole wheat and half white, as is my wont)
1/4 tsp baking soda
1/16 tsp salt
7 tbsp cocoa powder
1/4 cup butter
1 c sugar
1/3 cup plain yogurt
1 tsp vanilla extract
1/2 cup dried cranberries

Preheat oven to 350º. Melt the butter in a 2-qt glass bowl in the microwave and then mix in the sugar and the other wet ingredients. Mix the dry ingredients together in a separate bowl and then add them to the wet ingredients. Bake approximately 10 minutes on a waxed-paper-lined sheet. I made pretty large cookies, so I’ll probably end up with about 18 (there’s some unbaked dough in the fridge); the recipe suggested using tablespoonfuls** and says you should get about two dozen.

*The latest cookery has been posted over at Farm to Philly, for the February Tofu Challenge.

**I know it’s technically supposed to be ‘tablespoonsful’, but I’ve always preferred pluralizing the ‘-ful’ when I’m reusing the spoon or hand or whatever.