Yogurt Chocolate Chip Cookies

Yogurt Chocolate Chip Cookies

192
Kim Chin 0

"This is an eggless chocolate chip cookie that is crisp with a terrific flavor; easy to make, too."

Ingredients 22 m {{adjustedServings}} servings 115 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the brown sugar, white sugar, margarine 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, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. 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.
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Reviews 192

  1. 228 Ratings

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PHEEAWWNAH
7/8/2005

this is the best choc chip cookie ever!! besides famous amos of course. according to the previous reviews, i've made a few variations: 1/4 cup butter in total (no shortening needed), 2/3 total amt of sugars added (the choc chips are sufficient to make the cookies sweet!) and a few more drops of vanilla. the outcome? MmMMMmmm.... definitely 5 stars!!

ukcook
10/27/2003

I was looking for a choc chip cookie recipe with less butter than usual. I used butter in place of shortening and margarine (hey, it was still half of most other recipes!). These cookies look a little different - more puffy and they don't spread as much as chocolate chip cookies usually do, but they are a great texture with a wonderful, vanilla/buttery flavour.

Amanda123
7/3/2007

My husband enjoyed these very much. Chocolate chip cookies are his favorite and his egg allergy makes finding good cookie recipes a challenge. This came out very similar to my regular eggless chocolate chip cookie recipe (basically the toll house recipe using egg replacers). They came out lighter in color and took a couple more minutes than the baking time in the recipe indicated. The only change I made was using non-fat vanilla yogurt because I didn't have plain. I only used 1 tsp of vanilla extract because of this. Out of the oven, they were delicious -- a little crisp on the surface and soft and chewy inside. They didn't flatten as they cooked and remined domed though they did spread a bit. I look forward to seeing how they taste in a few days (a problem I've had with my eggless cookie recipes is that they fail to stay moist after a couple days).