Vanilla Yogurt Chocolate Chip Cookies

Updated: Apr 13, 2021

This is my way of putting a healthy spin on chocolate chip cookies, add healthy greek yogurt that has probiotics, protein and good fat in it! I believe everything in moderation, so yes…have this cookie!! And know that you have some added benefits from yogurt.


These are the best cookies if you like them soft and gooey. I would say to let them set up a little before eating and then they will be perfect. They are also good if you let them sit overnight in the fridge…they become dense and moist (in a good way!!!). You also get some yummy vanilla yogurt flavors as it sits, which is a fun and delicious twist.


Tip...DO NOT skip the step of letting the dough sit in the fridge for an hour before baking. I know it is tedious and you want to eat the cookies already! However, cooling the dough prevent them from spreading on the pan. You will thank me after they are baked to perfection. They are the best little cookie/dessert treat...in my opinion. I can’t wait to have one for myself right now!



Recipe:

Makes 21 cookies

Ingredients:

1 Stick of Butter - room temp cut into tbsp pieces

3/4 cup Brown Sugar

1/4 cup White Sugar

1 - 5.3 oz Container Vanilla Greek Yogurt

1 3/4 cup All Purpose Flour

1/4 tsp Salt

1/2 tsp Baking Powder

1 Egg

2 cups Chocolate Chips

Canola Oil Cooking Spray

Directions:

1. Using a hand mixer, cream the butter and sugar until a uniform paste forms. Using a spoon, stir in the yogurt until it is fully incorporated (it is okay if there are chunks of butter).

2. Using a fork, combine the dry ingredients in a separate medium bowl until uniform.

3. Put half the dry ingredients into wet and mix using a spoon. Add the rest of the dry with 1 egg and stir until a uniform dough (don’t over mix!).

4. Fold in the 2 cups chocolate chips. Cool the dough in the fridge for an hour.

5. Preheat the oven to 375 degrees.

6. Spray 2 cookie sheets with cooking oil spray and make medium sized cookie balls and place them about 1 inch apart (should make 21 cookies).

7. Cook for 12 minutes or until the sides are slightly browned (the middle will still be slightly underdone). Let cool completely and then eat right away for a soft and gooey cookie. If they set up in the fridge overnight, they will firm up a little more and become cake-like, moist and dense (in a good way!).


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