Coconut Oil (2.5 oz)
Brown Sugar (1/3 cup)
into the bowl of a stand mixer with the beater attachment. Turn to medium-low speed, mix until light in color.
Large Egg (1)
Vanilla Essence (1 tsp)
, turn down the speed to slow. Mix until all liquid is absorbed.
Plain Greek Yogurt (3 1/2 Tbsp)
and mix for 1 minute then add f
All-Purpose Flour (3/4 cup)
Cake Flour (2/3 cup)
Salt (1/2 tsp)
Baking Soda (1/2 tsp)
in and keep slow speed to mix until ingredients are just combined.
Dark Chocolate Chips (1/2 cup)
in, mix for a few seconds until they are mixed through evenly. Divide cookie dough into 12 even pieces and roll into balls.
Place cookie dough balls onto a tray lined with baking paper and flatten balls slightly with your hand. Keep space between each of them. Refrigerate for 30 minutes.
Preheat the oven to 190 degrees C (375 degrees F) steam bake. Remove the baking tray from the fridge and leave it at room temp for 10 minutes.
Place the baking tray into shelf P3 (middle of the oven). Bake for 15-18 minutes.
Transfer to a wire rack. Serve when cooled.