Source: Cooking Light, JANUARY 2002
Lightly spoon flour into a dry measuring cup; level with a knife. 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 (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 101 | ||
Calories from Fat: 54 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14.1mg | 4 % | |
Sodium 105.6mg | 4 % | |
Potassium 93.7mg | 2 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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