These cookies were pretty quick and easy to make, and they kept well (I gave most of them to the bake sale, but kept a few for us -- you know, in the name of quality assurance). They are pretty rich, and would be so good with a cup of coffee or hot chocolate!
Source: Better Homes and Gardens 100 Best Cookies Magazine
1/3 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee or espresso crystals (i used espresso crystals because i had them)
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla low-fat yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1. Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, coffee crystals, baking soda, and cinnamon. Beat until combined, scraping side of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
(flourpile note: at this point, i put the dough in the fridge for a while to firm up a little. it felt too soft to roll into balls without making a huge mess.)
2. Place granulate sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in the sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool. Makes about 32 cookies.
To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
I did notice that the cookies seemed kind of fudgey (I didn't think this was a good thing) when they were still warm, but became more cake-y as they cooled. Totally worth waiting for them to cool.