First off, and entirely unrelatedly, click here for a couple images of what astronauts have eaten at different points in NASA’s history. I think it’s pretty cool!

And on to the recipe! These cookies were nicely soft, and I think the chocolate flavor might have come out stronger a day after they were baked. They also don’t make many dishes or require a mixer, which is nice!

Ingredients:

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 7 tablespoons unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/3 cup plain low-fat yogurt (I didn’t have plain yogurt, so used half plain Greek yogurt and half vanilla yogurt)
• 1 teaspoon vanilla extract

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a small bowl, stir the flour, baking soda, and salt together.

In a medium saucepan, brown the butter over medium heat, cooking until the butter has little brown flecks in it and develops a nutty scent.

Remove from the heat and add the cocoa powder, sugar, and brown sugar.

Add the yogurt and vanilla and stir until combined.

Add the dry ingredients and stir again until evenly combined.

Scoop heaping tablespoon-sized balls onto the lined sheet, spacing about an inch apart.

Press down gently with your fingers or the flat bottom of a glass to flatten the dough somewhat into 1/2″ discs.

Bake 8-10 minutes, until the edges are just set.

Cool on the pan for several minutes, than transfer with a spatula to a rack to cool completely.

Brown Butter Cocoa Fudge Cookies

From Tracey’s Culinary Adventures.

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 7 tablespoons unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Stir together the flour, baking soda, and salt in a small bowl and set aside.

In a medium saucepan, brown the butter over medium heat, cooking until the butter has little brown flecks in it and develops a nutty scent. Remove from the heat and add the cocoa powder, sugar, and brown sugar. Add the yogurt and vanilla and stir until combined. Add the dry ingredients and stir again until evenly combined.

Scoop heaping tablespoon-sized balls onto the lined sheet, spacing about an inch apart. Press down gently with your fingers or the flat bottom of a glass to flatten the dough somewhat into 1/2″ discs. Bake 8-10 minutes, until the edges are just set.

Cool on the pan for several minutes, than transfer with a spatula to a rack to cool completely.