These cookies are so soft and yummy! I love them because they avoid both corn and egg products so I don’t have to limit myself with them because of my allergies! These bake up light and fluffy and thick but not too thick. The yogurt gives them a lighter taste than a regular chocolate chip cookie.
What you need:
- 1/2 c. butter softened
- 3/4 c. turbinado sugar (or 1/2 c. brown and 1/4 c. white)
- 1 t. vanilla
- 1/2 c. greek yogurt (regular will do)
- 1 3/4 c. flour
- 1/2 t. baking soda
- 1/4 t. salt
- 1/2 – 3/4 c. chocolate chips
Cream together the sugar, vanilla, butter, and yogurt.
Add in the flour, baking soda, salt and mix well. Then add in the chocolate chips. We like a little less but you might want to load them up!
Drop by teaspoon full or tablespoon full onto a greased cookie sheet. Bake at 375F for 8 – 10 minutes or until slightly browned on the edges.
(linked to Unwasted Homemaking)