This chocolate biscuit recipe uses semi-sweet chocolate chips. Milk or white chocolate chips are too sweet for these cookies, preventing them from setting.
Less sugar and higher cocoa solids in semi-sweet chocolate chips help cookies set. Melt the chips in a stovetop double-boiler or microwave to save time.
To avoid burning, microwave the chips in 15- to 30-second intervals, stirring between each.
Stir melted chocolate into strained Greek yogurt, using 1 cup of chips to ½ cup of yogurt.
For appropriate cookie hardening, use any low-sugar nonfat Greek yogurt. Cookie mixture should be thick like custard.
Baking your cookies at 350 Fahrenheit for 15 minutes until tender to the touch but hard on top.
To sweeten and balance the Greek yogurt's tanginess, sprinkle coarse sugar or milk chocolate chips on the cookies.
There are only two components that are required to make luscious fudge cookies.