Chocolate Chip Cake Cookies {with Ice Cream}

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]


19 thoughts on “Chocolate Chip Cake Cookies {with Ice Cream}”

  1. Isn’t this weather crazy?! It’s 80 degrees here in FL- and has been pretty much all of January. I can’t say that I hate it…because I get to wear sleeveless shirts everyday…but I do hate when it goes up & down in temperature because it messes up my sinuses so much- eek!
    These look awesome..and I LOVE all of your baking/ cooking with Chobani- you have so many awesome ideas..and I always have Cho on hand, so these are perfect 😀

  2. Haha I do love seeing your yogurt recipes though. You should be a Chobani recipe developer. I mean, how awesome would that be?!

    Your photos are stunning, Liz! The one right before the recipe is my absolute favorite.

    1. Thanks, Allie! And, recipe developer for Chobani – that would be insanely awesome! Until then, I’ll just keep spending all my pennies on Greek yogurt.

  3. YUM. These look so fantastic! I love Chobani, and I am all about adding yogurt when baking! It really gives it a nice edge in flavor.
    I hear you about the weather in NY (I live in Buffalo)! It’s crazy! I finally think we’re going to keep the snow that piles up, and then it melts the next day. So unheard of.

  4. You had me at chocolate chip cookie. Here in Phoenix, 50 degrees is sweater weather and i would have my car heater on. We don’t have seasons though. We have summer and not summer. That’s it.
    I will definitely try these with my Emily, who is quickly becoming my baker. Excited for another yogurt recipe – I am loving them.

    1. Ha, I *wish* 50 degrees was sweater weather! I’ve been to Phoenix once, in October, and the weather seemed perfect at that time of year!

  5. Just made these to bring into my office tomorrow, and they came out great! I only had plain greek yogurt on hand, but it subbed in fine. And I actually ended up using cinnamon chips instead of chocolate chips just for the heck of it…SO yummy.

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