Switch up your basic choco-chip cookies and add some light, creamy Greek Yogurt for a sweet treat that won’t break the calorie bank.
Ready In: 30 mins
Prep: 10 mins
Cook: 12 mins
Yields: 5 dozen
- 1/2 C softened butter
- 1/4 C Stonyfield Whole Milk Plain Greek yogurt
- 1 C packed light brown sugar
- 1/2 C granulated sugar
- 1 t pure vanilla extract
- 2 large eggs
- 2 C + 2 T unbleached all-purpose flour
- 1 t baking soda
- 2 C semi-sweet or dark chocolate chips
Preheat your oven to 325ºF and line baking sheets with parchment paper or coat with cooking spray.
In a large bowl, combine softened butter, Stonyfield Whole Milk Plain Greek Yogurt, light brown and granulated sugars and vanilla. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and baking soda and beat on low speed just until combined. Stir in chocolate chips.
Drop mixture by level tablespoons onto cookie sheets, spacing about 2 inches apart. With wet fingers, slightly flatten cookies.
Bake for about 9 to 12 minutes, or until golden. Let cool slightly, then remove to wire racks to cool completely. Then dig in!