Light and fluffy cookies with a little zip from the Greek yogurt.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

Since this recipe uses cake flour and Greek yogurt, I let the cookies cool on the pan for a few minutes, otherwise they may stick.

Nutrition Facts

170 calories; protein 2.8g; carbohydrates 23.3g; fat 8.2g; cholesterol 20.9mg; sodium 129.8mg. Full Nutrition
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