Greek Yogurt Chocolate Chip Cookies Food

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.

YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• 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.
• 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.

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.

NO FAT/ LOW CALORIE YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Beat Splenda and Promise together.
• Add yogurt and vanilla.
• Combine flour, soda and salt.
• Stir flour mixture into Splenda mixture.
• Fold in chocolate chips.
• Drop by spoonfuls on well-greased cookie sheet.
• Bake for 12 minutes.
• Yield 40 cookies.

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.