Mexican Chocolate Cookies

• 2 Tablespoons Unsalted Butter, melted
• 4 Tablespoons Granulated Sugar
• 3 Tablespoons Brown Sugar
• 1/4 cups Unsweetened Cocoa Powder
• 5 Tablespoons Plain, Non-fat Greek Yogurt
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Plus 1 Tablespoon, Whole Wheat Pastry Flour
• 1/8 teaspoons Baking Soda
• Pinch Of Kosher Salt
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Cayenne Pepper
• Turbinado Sugar For Topping (optional)

1. Preheat oven to 350u0b0F and line a baking sheet with parchment paper or a silpat mat.
2. In a small saucepan, melt the butter. Add the sugars and cocoa powder to the butter and whisk together. Turn the heat off and add in the Greek yogurt and vanilla extract, whisking until everything is combined.
3. In a medium-sized bowl whisk together the flour, baking soda, salt, cinnamon, and cayenne pepper. Pour the chocolate mixture into the dry ingredients and fold together with a spatula until everything is incorporated.
4. Use a cookie scoop to measure out the cookies. Roll them into a ball and then flatten them slightly with your hand. Top the cookies with a sprinkle of turbinado sugar.
5. Place them in the oven on the middle rack and bake for 8-10 minutes. Let the cookies cool for a couple minutes on the baking sheet before removing them and putting them on a cooling rack.

unsalted butter, sugar, brown sugar, ubc, yogurt, vanilla, flour, baking soda, salt, cinnamon, cayenne pepper, turbinado sugar

Taken from tastykitchen.com/recipes/desserts/mexican-chocolate-cookies-3/ (may not work)