Yogurt Chocolate Chip Cookies Recipes

DARK CHOCOLATE CHIP COOKIES WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream brown sugar, butter, and yogurt together in a bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract.
• Dissolve baking soda in hot water and add to the batter. Stir in cake flour, whole wheat flour, and salt, being careful not to overmix. Stir in dark chocolate chips, semisweet chocolate chips, and walnuts.
• Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

GREEK YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, yogurt, brown sugar, sugar, and vanilla until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until there are a few streaks of flour remaining in the dough.
• Stir in the chocolate chips.
• Drop the dough by tablespoonfuls* onto the prepared pan, leaving about 2 inches between cookies.
• Bake, one pan at a time, 12 to 16 minutes, or until the cookies are golden brown.
• Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.

PERFECT CHOCOLATE CHIP COOKIES

Steps:

• Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
• Add the egg and beat over medium speed until evenly combined.
• In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
• Add the chopped chocolate and fold into the dough until evenly distributed.
• Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
• The next day, heat the oven to 350 degrees.
• Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
• Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 and grease cookie sheets.
• In a medium bowl, cream together the brown sugar, white sugar, butter, and shortening until light and fluffy.
• Stir in yogurt and vanilla.
• Combine the flour, baking soda, and salt.
• Stir into the creamed mixture until incorporated and then mix in chocolate chips.
• Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
• Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

CHOCOLATE CHIP YOGURT COOKIES

Steps:

• Preheat oven to 375°F.
• Beat sugar, margarine and shortening until light and fluffy.
• Add yogurt and vanilla.
• In a separate bowl, combine flour, baking soda and salt.
• Stir flour mixture into sugar mixture.
• Fold in chocolate chips.
• Drop by spoonfuls on greased cookie sheets.
• Bake for 8-12 minutes.
• Cool 1 minute on sheet and then remove to racks.