Yogurt Cookies!

OK, I’ll admit it: sometimes I bake cookies just so I can eat the dough.  Don’t you?  Yet I always have the nagging voice of mother warning me of salmonella poisoning…

While perusing food blogs, I heard about a lady who substituted yogurt for eggs in chocolate chip cookies.  “Hmmm,” I thought, “Yogurt instead of eggs… then I could eat as much dough as I want!”  So this recipe for Chocolate Chip Yogurt Cookies was invented. 

Chocolate Chip Yogurt Cookies
½ C. unsalted butter, room temperature

½ C. sugar
½ C. brown sugar
½ C. good quality vanilla yogurt
1 ¾ C. flour
½ tsp. baking soda
½ tsp. salt
1 ¾ C. mini chocolate chips


1. Preheat the oven to 375 degrees and line two cookie sheets with a silpat or parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Cream butter and sugars on medium speed, then add the yogurt.
3. With the mixer on low, add the flour, soda, and salt, and combine into thin cookie dough. Mix in the chocolate chips by hand.
4. Use a small ice cream scoop to spoon the dough onto the cookie sheets.

5. Bake at 375 degrees for 10-12 minutes, or until just browning on the edges.

Recipe makes 30 cookies, unless you eat half of the dough! These cookies freeze well if packed in an airtight container.