An attempt to find the perfect chocolate fudge cookie... If I was in the U.S. I would probably have just bought a brownie mix and made cookies with it instead. Since I am mix-less and on my own here, I'll have to make do with what I have. I used this recipe. As usual I made some modifications. Instead of yogurt I used a chocolate pudding mix (made with soy milk). I also had to find a brown sugar substitute since I was running low. My substitute worked like this - for every 1 cup of brown sugar the recipe calls for, I substituted 1 cup white sugar plus 1 1/2 tablespoons honey. You could probably just substitute 1:1 with white sugar alone. What difference does it make? I did consult with a food scientist but the answer didn't sink in. A quick internet search revealed exactly what I was looking for: "Are Brown and White Sugar Interchangeable when Baking?"
A little trick to get the "cracked" look with the cookies - place the dough onto the cookie sheet as balls (somewhere between a teaspoon and a tablespoon each) and bake for 5-7 minutes. A few minutes before they're done - take them out and using a spoon, press each one down a bit. You'll notice the cracking right away. If it doesn't work exactly, leave them in for a bit longer and then press down.
All in all the cookies were delicious - very chocolatey (thank you chocolate pudding). As always there's room to grow.... With this recipe I would say my issue is the amount of sugar. Next time I'll either repeat the recipe and cut down on the sugar or try a different one.
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