Yogurt Chocolate Chip Cookies

These Yogurt Chocolate Chip Cookies are the perfect fix for your sweet tooth. This soft and chewy treat will leave you speechless with its (literally) mouth-melting chocolate.

Total Time

1hr 15min

0.0

0 Ratings

Author: Electrolux APAC

Servings:

Ingredients

•

2.5 oz

Coconut Oil , softened

•

1/3 cup

Brown Sugar

•

Farmhouse Eggs® Large Brown Egg , room temperature

•

1 tsp

Vanilla Essence

•

11 tsp

Plain Greek Yogurt

•

3/4 cup

All-Purpose Flour , sifted

•

2/3 cup

Cake Flour , sifted

•

as needed

Salt

•

as needed

Baking Soda

•

1/2 cup

Dark Chocolate Chips

Cooking Instructions

Put the Coconut Oil (2.5 oz) and 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.

Add Farmhouse Eggs® Large Brown Egg (1) and Vanilla Essence (1 tsp) , turn down the speed to slow. Mix until all liquid is absorbed.

Add Plain Greek Yogurt (11 tsp) and mix for 1 minute then add f All-Purpose Flour (3/4 cup) , Cake Flour (2/3 cup) , Salt (as needed) , and Baking Soda (as needed) in and keep slow speed to mix until ingredients are just combined.

Add 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.

Nutrition Per Serving

CALORIES

182

FAT

8.0 g

PROTEIN

3.2 g

CARBS

24.5 g