Hi, Susan! Glamour magazine ran this recipe about 15 years ago, maybe it's close. I'm trying a copy-and-paste, I hope it works (I still have training wheels on my computer, I'm learning as I go).

SPICY CHOCOLATE CRACKLE-TOP COOKIES
Makes 4 dozen

2 cups flour
2/3 cup cocoa powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp cloves

1 tsp vanilla
5 Tbsp margarine
1 cup packed brown sugar
1/3 cup nonfat yogurt
whites of 2 large eggs
1 tsp vanilla

1/2 cup sugar (for rolling)

Mix first 7 ingredients.

In a large bowl, beat margarine, brown sugar, yogurt, egg whites, and vanilla with electric mixer until blended (mixture will look curdled). Gradually beat in flour mixture until blended.

Cover and chill at least 2 hours, until firm enough to handle.

Heat oven to 375F. Roll dough into 1-inch balls. Roll in sugar to coat. Place on ungreased cookie sheets. Bake 8-10 mins, or until firm. Cool on rack.

Store airtight up to 3 weeks.