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Yummy Yogurt Chocolate Chip Cookies

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Submitted by mpers

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

YIELD

60 servings

PREP

20 min

COOK

10 min

READY

30 min

Plain yogurt and honey sneak into these chocolate chip cookies alongside the usual suspects, and the result is a softer, slightly tangier cookie than the classic butter version. The yogurt keeps the crumb tender while the honey adds a floral sweetness that plain sugar can’t match.

This dough uses shortening instead of butter, which changes the game. Shortening melts at a higher temperature than butter, so these cookies spread less and stay puffier during baking. Combined with the moisture from the yogurt, you get a thick, soft cookie rather than a thin, crispy one.

Cream the shortening with both sugars, the egg, yogurt, honey, and vanilla until smooth before adding the dry ingredients. Mixing the flour on low speed just until it disappears prevents a tough cookie. Two cups of chocolate chips in a batch of 60 cookies means you’ll hit chocolate in every single bite.

Pull them at 9-11 minutes when they’re set but only lightly browned. They’ll look slightly underdone on the sheet, and that’s exactly right. The two-minute rest on the hot pan finishes the bake.

Pro Tips

  • Use full-fat plain yogurt for best results. Low-fat or flavored yogurts throw off the moisture balance and add unwanted sweetness.
  • Chill the dough for 30 minutes if it feels too soft to scoop. Shortening-based doughs can get sticky at room temperature.
  • Space cookies 2 inches apart on the sheet. Even though shortening cookies spread less, they still need room.
  • Let cookies cool completely before stacking. The honey makes them tacky when warm.

Variations

  • Peanut butter chip: Swap chocolate chips for peanut butter chips and add chopped peanuts. The salt from the peanuts plays off the honey beautifully.
  • Butterscotch: Use butterscotch chips instead and add a pinch of sea salt on top before baking.
  • Toffee crunch: Replace chips with toffee bits for a buttery, caramelized bite in every cookie.

Ingredients

2 ½ 591
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
1 237
CUP ML BROWN SUGAR
lightly-packed *
½ 118
CUP ML SUGAR
1 1
LARGE EACH EGG
½ 118
CUP ML PLAIN YOGURT
¼ 59
CUP ML HONEY
liquid
2 10
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML CHOCOLATE CHIP *
1 237
CUP ML NUTS
chopped, optional

Directions

  1. Preheat oven to 375℉ (190℃) (190C). Grease baking sheet with shortening.

  2. Combine flour, baking powder and salt.

  3. Cream shortening, sugars, egg, yogurt, honey and vanilla in a large bowl on medium speed of electric mixer just until smoothly blended.

  4. Add flour mixture on low speed, mixing until smooth. Stir in chocolate chips and nuts.

  5. Drop dough by spoonfuls onto prepared baking sheet.

  6. Bake at 375℉ (190℃) (190C) for 9 to 11 minutes, or until set and very lightly browned. Cool 2 minutes, then remove to cooling rack.: About 5 dozen cookies.

ExcellentVariations: 1. Peanut butter chips and peanuts. 2. Butterscotch chips. 3. Toffee bits.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 45 27% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 22mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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