I've been in search of the perfect eggless chocolate chip cookie recipe for quite some time now. My family has had to endear many recipe attempts, but this one they all felt was a slam dunk. My two key ingredients: self-rising flour and vanilla yogurt. Self-rising flour and yogurt bring a wonderful moistness, and the vanilla yogurt seems to bring a better flavor than just using plain yogurt and vanilla extract (plus one less thing to mix).
1 cup self-rising flour (you can find this at Ralph's)
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/3 cup packed brown sugar
5 tablespoons butter (room temperature)
1/3 cup vanilla yogurt* (I use Trader Joe's French Village Nonfat Vanilla Yogurt)
3/4 cup semi-sweet mini chocolate chips** (I use Nestle Tollhouse)
*If you don't have any on hand, combine 1 tsp of vanilla extract with 1/3 plain yogurt. But like I mentioned, I like the vanilla yogurt better.
**You can increase or decrease the amount of chips to your preference.
This came out to 2 dozen cookies for me. I would recommend you half the ingredients for your first attempt.
- Preheat oven to 350 degrees.
- Combine butter, sugar, brown sugar, and yogurt in bowl with a fork in the stated order. Mix the butter and sugars as evenly as possible before adding the yogurt. This is key. I saw Martha using a fork on her show and have found this to be much better than using a wire wisk or spoon. I use the fork to mix everything.
- Stir in baking soda and salt. Mix well. I have realized that it is crucial to add the baking soda and salt first before the flour because it makes the cookies nice and fluffy.
- Add flour. I put in a little flour at a time so it is easier to combine.
- Stir in chocolate chips. I recommend the mini chocolate chips for this reason, they go through the fork and don't get crushed.
- Scoop cookie dough onto baking sheet in balls about 2 inches apart. I usually line my nonstick baking sheet with foil to minimize clean up. If you want uniform-sized cookies, Martha recommends using an ice cream scoop to scoop out the cookie dough. I have yet to do this because using it would mean one more thing to wash later. For your first time making the cookies, I recommend baking just one or two so you have the option to go back and add more sugar or chocolate chips to the dough.
- Place in oven and bake for 8-11 minutes. It depends on how big you've made your cookies and your oven. What I use as my sign of whether they are done is when the bottoms of the cookies are golden brown.
Please give me your thoughts on this recipe! Note: These cookies are more cake-like than crunchy. It might be more crunchy if you use plain flour, I haven't tried it out. Right now I am just so happy to have a chocolate chip cookie recipe that we all like that I don't feel like branching out. Eventually I would like to replace the sugars with healthier ones like agave nectar or maple syrup, and maybe even try this with wheat four. I will update the recipe if and when I get around to that.
I came up with this recipe by playing around with Julie's recipe at BakingBits.
Variation: Add 7 tablespoons unsweetened cocoa powder like Julie's for double chocolate chip cookies.