Soft Baked Chocolate Chip Yogurt Cookies

 

Anyone out there have an egg allergy?  We don't, but if you do these cookies are for you!  Imagine the horror when I went to bake cookies last week and we had NO EGGS.  Between the husband boiling a dozen a week {don't ask} and us just plain eating eggs for breakfast or dinner at least once a week, we go through a lot of eggs.

 

A lot of eggs.

 

I had already told the kids that we could bake that day, so after researching a bit online I started to sense a trend.  You can replace Greek yogurt for eggs in cookie batter!  Now, don't quote me on this with all cookie recipes, but for this one it works.

 

 

Another thing we always have on hand is a big tub on Greek yogurt.  We buy the tub as it is more economical and if I bought the individual cartons my kids would eat them up way too fast {they are suckers for pretty packaging}.  So instead we serve it up by the scoops in bowls, usually with a sprinkling of whatever cereal we have on hand to make it a bit more like a parfait.

 

These cookies are super good straight out of the oven, but I found even two days later they are still soft and yummy.

 

If they last that long. 

 

I made two batches of these in two days.  I sent a dozen of them to my friend in this care package, and I'm sure you're not at all shocked....we ate the rest.

 

These would also make a great freezer cookie.  Scoop out the dough on cookie sheets, freeze and throw in a plastic baggie to freeze for later baking.

And now that many schools have started, wouldn't your child love one of these in their packed lunch?

Get baking!


Soft Baked Chocolate Chip Yogurt Cookies

Print this Recipe!

1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, softened
1/8 c. shortening
1/2 c. Greek vanilla yogurt
2 t. vanilla extract
1 3/4 c. flour
1/2 t. baking soda
1 t. salt
2 c. chocolate chips

1.  In a stand or hand held mixer cream together butter, shortening, white and brown sugars.
2.  Add in yogurt and vanilla, stirring to combine.
3.  Sift in baking soda, salt and flour.
4.  Fold in chocolate chips.
5.  Using a large cookie scoop, place dough on greased baking sheet.
6.  Bake for 8-10 minutes at 375 degrees.  Do not over bake.
7.  Remove to wire racks to cool completely.