Chocolate Chip Yogurt Cookies
Looking for an easy, eggless chocolate chip cookie recipe? Try this simple recipe using yogurt as an egg substitute and bake soft and chewy chocolate chip cookies without eggs.
Ingredients
- ½ cup white granulated sugar
- ½ cup brown sugar firmly packed
- ½ cup unsalted butter softened
- ½ cup plain yogurt I used 2%
- 1 and ½ teaspoons vanilla extract
- 1 and ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ - 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375F/190C.
- In a large bowl, cream together the sugars and butter until light and fluffy.
- Add yogurt and vanilla extract; beat well.
- Stir in the flour, baking soda and salt; mix well.
- Mix in the chocolate chips.
- If you think the batter is a bit sticky. Chill the cookie dough in the refrigerator for about 30 minutes.
- Then use a tablespoon to scoop out the dough and drop onto ungreased cookie sheets 2 inches apart.
- Bake for 10-12 minutes or until light golden brown.
- Remove the cookie sheet/s from the oven and place it on cooling rack/s. Leave the cookies undisturbed for 5 minutes and then remove the cookies from the cookie sheet and let it cool on the wire rack for it to cool completely before storing it.
Notes
Once I made the cookie dough I felt that it was a bit sticky and as always test baked 2 cookies and saw that it spread a lot. So I chilled the dough in the refrigerator for about 30 minutes and then baked it. The cookies were just perfect. So always test bake cookies and then decide.
Nutrition
Serving: 1 Cookie | Calories: 136kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 55mg | Fiber: 1g | Sugar: 11g | Vitamin A: 121IU | Vitamin D: 0.1µg | Calcium: 15mg | Iron: 1mg
