0.0 – 0 reviews • Low Sodium
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Prep: |
1 hr 15 min |
| Cook: |
15 min |
| Yield: |
20 to 24 cookies |
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar, plus more for sprinkling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon milk
- 1/3 cup prepared vanilla pudding
Instructions
- Whisk the flour, sugar, baking powder and salt in a medium bowl. Stir in the melted butter and eggs until combined. Transfer one-third of the dough to a small bowl; add the cocoa powder and milk and stir with a wooden spoon until combined. Gently stir the cocoa dough back into the plain dough until it looks marbled.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop tablespoonfuls of dough about 1 inch apart on the prepared baking sheets; sprinkle generously with sugar.
- Bake until the cookies are slightly puffed,6 to 7 minutes. Remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Spoon about 1/2 teaspoon pudding into each indentation, then return to the oven, switching the position of the pans; continue baking until lightly golden and set, about 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size |
1 of 22 servings |
| Calories |
109 |
| Total Fat |
4 g |
| Saturated Fat |
2 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
1 g |
| Sugar |
7 g |
| Protein |
2 g |
| Cholesterol |
25 mg |
| Sodium |
70 mg |