Dark Chocolate Chip Cookies With Greek Yogurt Recipes

YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

GREEK YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, yogurt, brown sugar, sugar, and vanilla until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until there are a few streaks of flour remaining in the dough.
• Stir in the chocolate chips.
• Drop the dough by tablespoonfuls* onto the prepared pan, leaving about 2 inches between cookies.
• Bake, one pan at a time, 12 to 16 minutes, or until the cookies are golden brown.
• Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.

DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

DARK CHOCOLATE CHIP COOKIES WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream brown sugar, butter, and yogurt together in a bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract.
• Dissolve baking soda in hot water and add to the batter. Stir in cake flour, whole wheat flour, and salt, being careful not to overmix. Stir in dark chocolate chips, semisweet chocolate chips, and walnuts.
• Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

DARK CHOCOLATE GREEK YOGURT COOKIES

Steps:

• Preheat oven to 350°.
• Combine flour, soda, and salt; set aside.
• Melt butter in a large bowl in microwave.
• Stir cocoa powder and sugars into butter (mixture will resemble coarse sand).
• Add yogurt and vanilla, stirring to combine.
• Add flour mixture, stirring until moist. coated with cooking spray.
• Spray cookie sheets with oil and drop dough by level tablespoons 2 inches apart onto baking sheets.
• Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.