In these Greek Yoghurt Chocolate Chip Cookies, Greek yoghurt gives them a sour kick and cuts down on calories.
INGREDIENTS
– 2 cups + 2 tablespoons (255g) all-purpose flour– 1 teaspoon baking soda– 1/2 teaspoon salt– 1/2 cup (113g) unsalted butter, softened– 1/4 cup (57g) low-fat plain Greek yogurt*– 1 cup (200g) firmly packed light brown sugar– 1/2 cup (100g) granulated sugar– 1 teaspoon vanilla extract– 2 large egg– 2 cups (240g) semisweet chocolate chip
Warm the oven up to 325°F. Put parchment paper or plastic liners on baking sheets to line them.
Step 1
INSTRUCTIONS
The flour, baking soda, and salt should all be mixed together with a whisk. Put away.
Step 2
The butter, yoghurt, brown sugar, sugar, and vanilla should be mixed with an electric mixer on medium speed until the mixture is light and fluffy.
Step 3
One at a time, add the eggs and mix well after each one. Turn down the mixer's speed.
Step 4
Slowly add the flour mixture and mix it in until there are only a few flour spots left in the dough. Stir in the flour mixture until a few flour streaks remain.
Step 5
Add the chocolate chips and mix them in. Put tablespoonfuls of the dough on the pan that has been prepared, leaving about 2 inches of space between each cookie.
Step 6
Let the cookies bake for 12 to 16 minutes, or until they turn golden brown. Check each pan after 12 minutes.
Step 7
Put a wire rack under the pan and let the cookies cool for 5 minutes. After that, move the cookies to a wire rack to cool fully.