Soft and Crisp Chocolate Chip & Yogurt Cookie Mounds




During this COVID-19 pandemic so many people are baking up a storm. As you know I love to make cookies. You'll find a number of different varieties of chocolate chip cookies on my blog. This is because I like to create various textures to house chocolate chips and maybe some other treasures too.


This cookie can be made eggless. If you make it without the egg, the texture will be lighter. With the egg it's a soft centre and crispy exterior. How's that for a different chocolate chip cookie recipe?


A bonus about this cookie is the amount of butter and sugar. There's only 1 stick of butter and 1 cup combined of sugar, less than the usual chocolate chip cookie. Which is sometimes a good thing...right? You'd never feel this little mound of chocolate chip goodness is missing anything. They are very easy to pop and eat and pop and eat and well... they are that yummy. No worries with the COVID gaining weight syndrome. You can have at least 4 of these little gems, as they are kind of little. Go ahead Indulge and enjoy!


Soft and Crisp Chocolate Chip & Yogurt Cookie Mounds

Makes about 36


½ cup butter

½ cup packed brown sugar

½ cup white sugar

1 egg, optional

2 teaspoons vanilla extract

½ cup plain nonfat yogurt

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon pink Himalayan sea salt, or other type

1 cup semisweet or milk chocolate chips

1 cup walnuts, chopped

  1. Preheat the oven to 375 degrees F (190 degrees C)

  2. In a medium bowl, cream together the butter with the brown and white sugar until light and fluffy.

  3. Stir in egg (if using), yogurt, and vanilla.

  4. Combine the flour, baking soda, baking powder and sea salt; stir into the creamed mixture until incorporated.

  5. Mix in chocolate chips and walnuts.

  6. Drop by heaping tablespoon, 2 inches apart cookie sheets, lined with a Silpat or parchment.

  7. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

  8. Cool on the cookie sheets. These cookies freeze well, as all cookies do!

Tip: You can add anything to this cookie. If you don’t like nuts, just double the amount of chocolate chips. If you don’t want chocolate just add nuts or seeds, crushed pretzels, raisons, dates, apricots, cranberries. The possibilities are endless.

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