Oh, it’s been a long week. And it’s been awhile since those lovely chips of chocolate have graced us with their presence here… so, whad’ya say we kick back and relax with a Chocolate Chip Thursday?!
My mom’s friend recently suggested I make a chocolate chip cookie with yogurt. Yeah, I’m going to have to rename this blog Little Bitty Bakes with Yogurt if I don’t quit it with yogurt recipes soon. What can I say, this blog is all about sharing food I love and right now, that’s yogurt. Although gummy bears have started fighting for my attention, but that’s another story…
Anyway, I’ve used yogurt in chocolate chip cookies before, but I wanted to try to even out the ratio of butter-to-yogurt a bit more. So I did what I do best in the kitchen — threw in a little of this, a little of that, and before I knew it I had a soft chocolate chip cookie that had a texture strikingly similar to cake! Chocolate chip cake cookies, sign me up!
Now, what happened next, I’ll blame on mother nature…
Ice cream for the win! I don’t know what we did right, but 50+ degrees two days in a row in January/February in upstate New York is
pretty much unheard of. I’m telling you, in 50 years, blizzards and flurries will just be ice cream treats… kids up here won’t even know what lake effect snow is.
Convinced these cookies would make perfect whoopie pies, I really wanted to fill them with a fluffy marshmallow frosting but well, that would take time and effort. Scooping cookies ‘n cream ice cream is much less laborious. 🙂
[print_this]Chocolate Chip Cake Cookies
The addition of Greek yogurt gives these chocolate chip cookies a soft, cake-like texture. Great on their own, or with ice cream or frosting sandwiched between!
Makes 1 1/2 dozen large cookies
Prep time: 15 minutes
Cook time: 15 minutes (per cookie sheet)
- 4 tablespoons unsalted butter, softened
- 6 ounces vanilla Greek yogurt (you know I love my Cho)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/3 cups all-purpose flour
- 1 cup semisweet chocolate chips
Heat the oven to 350 degrees F. Line two large cookie sheets with parchment paper.
In a large mixing bowl, beat the butter, yogurt, and sugars with an electric mixer until smooth. Add the egg and vanilla, and beat until smooth. Add the baking soda and salt, and beat until mixed well. Gradually add the flour, 1/3 cup at a time, until smooth. Stir in the chocolate chips.
Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets. Bake 12 to 15 minutes or until edges are golden brown. Allow to cool 2 to 3 minutes before removing from cookie sheets to cool completely.[/print_this]