We were in the cookie mood today and I came across this recipe for Double Chocolate Cookies. We’re all chocolate fans around here plus I had all the ingredients on hand so Hannah and I whipped some up.
As I started to read the recipe, I noticed it called for an entire cup (2 sticks) of butter. I happened to have some Greek Yogurt in my fridge and I read an article on-line about how you can sub Greek Yogurt for fat in recipes. So I cut out HALF the fat in the original recipe by using just a 1/4 cup of yogurt plus 1 Tablespoon corn starch! No one could tell I had cut half the fat out of the cookies–they were still chewy, moist and delicious. So here is my recipe with the yogurt exchange:
Double Chocolate Cookies
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup nonfat Greek Yogurt
- 1 Tablespoon Corn Starch
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2 cups chocolate chips
Beat butter and sugar together then add eggs (one at a time), vanilla and yogurt. Stir in flour, cocoa, soda, corn starch and salt. Stir in chocolate chips. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 for 8 to 10 minutes (mine took 10 minutes).
You have to try these cookies (especially warm out of the oven)!