I use greek yogurt in this recipe, so everyone can feel better about eating cookies, yay!  Moist on the inside, salty and crispy on the outside, with just a hint of heat from a pinch of cayenne; this cookie pleases sweet, salty, spicy, crunchy, and chocolate lovers alike.  Yields 2 dozen cookies so you might want to double up, as they go quickly!

Ingredients:

• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon table salt
• 1/8 teaspoon cayenne powder
• 5 tablespoons melted butter
• 7 tablespoons unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/3 cup plain fat-fat greek yogurt
• 1/ teaspoon vanilla extract
• 1 tablespoon pink Himalayan sea salt for finishing

Sift 1 cup of flour, 1/4 tsp baking soda, and 1/8 tsp cayenne into  a medium-sized mixing bowl.   Add 1/8 tsp table salt and whisk together all ingredients well.  Set aside.

In either a large mixing bowl, or kitchen aid mixing bowl, pour melted butter over 7 tbsp of cocoa powder, 2/3 cup granulated sugar, and 1/3 cup of brown sugar.  With paddle attachment (or spoon and elbow grease), mix on lowest setting.  Add 1/3 cup of yogurt and 1 tsp of vanilla extract.  Once mixed, it should resemble coarse sand.

Slowly begin to add your flour mixture, 1/3 at a time, until completely mixed together.  The batter will be sticky.  Place the batter into a large sheet of saran wrap, form a log, and then chill in the freezer for 20 minutes.  It makes it so much easier to cut uniform pieces.

While the dough is chilling, heat the oven to 350.  Line 2 baking sheets with parchment paper.

Cut chilled dough into 24 rounded pieces and flatten just a little bit on the parchment lined baking sheet.  Once all the cookies are laid out, sprinkle the pink salt over top of the cookies.

Bake at 350 for 14 minutes.  When finished, the cookies will be a little soft in the middle, but crispy on the edges.  Serve with a glass of milk, shot of espresso, or a lovely Guinness!  Yummmm

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