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. Greek Chocolate Chip Cookies Go to recipes By Stonyfield Desserts American Cooking With KidsSwitch 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: 00:30 Level: Easy Prep: 00:10 Cook: 00:12 Yields: 5 dozen Print RecipeIngredients1/2 C softened butter1/4 C Stonyfield Organic Whole Milk Greek Plain Yogurt1 C packed light brown sugar1/2 C granulated sugar1 t pure vanilla extract2 large eggs2 C + 2 T unbleached all-purpose flour1 t baking soda2 C semi-sweet or dark chocolate chipsdirectionsStep 1Preheat your oven to 325ºF and line baking sheets with parchment paper or coat with cooking spray.Step 2In 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.Step 3Drop mixture by level tablespoons onto cookie sheets, spacing about 2 inches apart. With wet fingers, slightly flatten cookies.Step 4Bake for about 9 to 12 minutes, or until golden. Let cool slightly, then remove to wire racks to cool completely. Then dig in!