Posted by: Jonjon | March 22, 2009

Cookies – Yogurt Chocolate Chip Cookies 9.2/10

Cookies – Yogurt Chocolate Chip Cookies 9.2/10

March 22 2009

50% brown sugar, 40% white sugar, 20% butter, 20% shortening (perhaps not needed) 50% yogurt, 4% vanilla extract, 1% baking soda and salt, 150% chocolate chips to all purpose flour


* 1 tablespoon and 2-1/4 teaspoons packed brown sugar 25g–20g
* 1 tablespoon and 2-1/4 teaspoons white sugar 20g -15g
* 2-3/4 teaspoons margarine or butter 10g
* 2-3/4 teaspoons shortening (perhaps not needed) 10g (not needed)
* 1 tablespoon and 2-1/4 teaspoons plain nonfat yogurt 25g
* 1/2 teaspoon vanilla extract 2ml
* 1/3 cup and 1 tablespoon all-purpose flour 50g
* 1/8 teaspoon baking soda 0.5g
* 1/8 teaspoon salt 0.7g
* 1/4 cup and 3 tablespoons semisweet chocolate chips 75g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 3 dozen.

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.

These tasted as good as other chocolate chip cookies. It was crunchy on the outside and soft and chewy on the inside. I didn’t use shortening, and used the re-adjusted recipe.


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