This is an eggless chocolate chip cookie that is crisp with a terrific flavor; easy to make, too.
this is the best choc chip cookie ever!! besides famous amos of course. according to the previous reviews, i've made a few variations: 1/4 cup butter in total (no shortening needed), 2/3 total amt of sugars added (the choc chips are sufficient to make the cookies sweet!) and a few more drops of vanilla. the outcome? MmMMMmmm.... definitely 5 stars!!
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These cookies are alright. They are light and fluffy; personally, I prefer more dense cookies. These tasted as though they were filled with air.
Read Morethis is the best choc chip cookie ever!! besides famous amos of course. according to the previous reviews, i've made a few variations: 1/4 cup butter in total (no shortening needed), 2/3 total amt of sugars added (the choc chips are sufficient to make the cookies sweet!) and a few more drops of vanilla. the outcome? MmMMMmmm.... definitely 5 stars!!
I was looking for a choc chip cookie recipe with less butter than usual. I used butter in place of shortening and margarine (hey, it was still half of most other recipes!). These cookies look a little different - more puffy and they don't spread as much as chocolate chip cookies usually do, but they are a great texture with a wonderful, vanilla/buttery flavour.
My husband enjoyed these very much. Chocolate chip cookies are his favorite and his egg allergy makes finding good cookie recipes a challenge. This came out very similar to my regular eggless chocolate chip cookie recipe (basically the toll house recipe using egg replacers). They came out lighter in color and took a couple more minutes than the baking time in the recipe indicated. The only change I made was using non-fat vanilla yogurt because I didn't have plain. I only used 1 tsp of vanilla extract because of this. Out of the oven, they were delicious -- a little crisp on the surface and soft and chewy inside. They didn't flatten as they cooked and remined domed though they did spread a bit. I look forward to seeing how they taste in a few days (a problem I've had with my eggless cookie recipes is that they fail to stay moist after a couple days).
These were astoundingly delicious, with crispy sides and chewy centres. I made a few changes - 1/3 cup white sugar + 1/3 cup brown sugar, 1/4 cup butter + 1 tbsp applesauce, 1 1/2 cups chocolate chips. I had to bake them for about 20minutes though. [edit] okay, so I shouldn't have overbaked them.. they became a little rubbery. Stick to the original time and you'll do just fine:) [/edit] Absolutely yummy.. THANKS! :)
these are the best "healthy" cookie i could find and they taste great too! This time around i subbed the shortening with better n peanut butter which worked amazingly. Also used 1/4 c less flour and 1/3 c quick oats to give it some texture. If you are baking with better n peanut butter grease the cookie sheet bc it sticks
This is a great recipe. My 3 year old nephew is allergic to almost everything, but eggless cookies was what I was on the hunt for. I did adjust it a little from reading the other reviews. I used butter instead of margarine and shortening and added an extra teaspoon of vanilla. They were really really good. I under cooked them a little bit so they were soft instead of crispy. My nephew devoured them and so did everyone else. It's so hard to find a good recipe that uses something else in place of eggs, but this was definatley it. Thank you.
the smell of yogurt with choc chips is as if i'm in famous amos shop! its very light (since no eggs!)! i reduced the amount of sugar to a little less then half a cup! the choco chips provides alot of sweetness. i think everyone should experiment plain yogurt cookies with other toppings like almonds etc! it'll turn out hard outside but soft inside even after 20mins baking. good for people who dislike hard/tough cookies!
It's not the easiest thing to find egg free recipes that work well - this one was an exception! I may never go back to my regular chocolate chip cookie recipe. This one fixed the problem with normal ones of flattening out and being to crunch. None of that with this recipe- nice, thick, soft, and delicious cookies! I altered the recipe slightly, decreased the following just slightly : margarine (I used 3/4 stick of margarine and no shortening), and sugar. I slightly increased the following: brown sugar, yogurt, vanilla, and flour. My cookies also needed a little extra time, but they were still soft and simply perfect. Perfect for anyone with egg alergies or desire for delicious healthy cookies! Warning: very addictive.
This recipe was fantastic, thanks. I added vanilla yoghurt instead of just plain and it brought out the flavour instead of adding extra vanilla to enhance the flavour.
I wanted to make some cookies and didn't have eggs, and came across this recipe. I used 1/4 cup of each sugar, came out sweet enough(plus, the choc chips add sweeteness). I melted the 1/4 cup of butter and did not use the 1/4 cup shortening. I just used a 6 oz cup of vanilla yogurt and white whole wheat flour, for the all-purpose. Lastly, 1 1/2 cups of choc chips. Baked at 325 for 13 minutes. They taste very good once cooled completely. The batter tasted very good too. My brother thought these were the pre-made cookie dough from the store. I think that is a good compliment! :) Very good healthy cookie with half the sugar and fat content with my changes. Plus, they are whole wheat/whole grain!
I'd take this cookie any day Its especially good with milk chocolate chips!
Great idea. Always looking for a healthier version of all recipes. I used room temp 1/4 coconut oil instead of the butter/shortening and added 1/4 c applesauce. I also used greek yogurt and added crushed walnuts. Hubby loved them! this one is a keeper!
Best chocolate chip cookies EVER. I'd up the salt to one teaspoon, I used coconut oil as my shortening (seriously, best stuff to cook and bake with.) and I only put in one cup of chocolate chips. Just be sure not to over-bake them, they're perfect a little soft, and they can dry out quickly if you over-bake them. It's not like you have to worry about salmonella :) Incidentally... I ate so much of this raw, lol. I think I've found my new favorite chocolate chip cookie recipe. Yum. I'm off to make another batch....
Awesome cookies easily adaptable for allergy-sufferers! I used a dairy-free margarine and a soy yogurt and made the best chocolate chip cookies we've enjoyed since finding out our kids are allergic to dairy and eggs. Every now and then I have to add a little extra flour, but other than that, this recipe is perfect every single time!
This is our "go-to" recipe for eggless chocolate chip cookies. I substitute sour cream for the yogurt since I never have plain yogurt in the house, and then change out the semi-sweet chocolate chips for dark chocolate, or cranberries and white chocolate chips, depending on the occasion and what I have on hand. Everyone loves these, even without the eggs, which is such a life saver since my youngest boy is allergic to them. It makes him feel terrific to know that everyone loves them, and that they are not just a sorry replacement compared to cookies made with eggs. I highly recommend this recipe!
I am just taking these out of the oven and they look great! I made a few subs to make it even more healthy. I used 1 cup whole wheat pastry flour, and 3/4 cup unbleached all-purpose Used the 1/4 cup butter, then reduced shortening to 3 Tbsp, adding 1Tbsp applesauce Used 1/2 cup plain greek yogurt (a little more than 1/2 cup actually) Also, I decreased choc. chips to 1.5 cups and increased vanilla to 3 teaspoons. I think 1.5 cups choco chips is plenty! ----- I just tried one, delicious!! This will be my new standby! I love the less butter of the recipe, and the cookies still taste great. Thanks so much!
Followed the recipe to a tee. Just perfect. Make sure to use vanilla yogurt instead of plain ;)
A surprisingly good cookie considering it contains NO eggs at all! I substituted 1/2 cup butter for the margerine and shortening, and I used 1 cup all purpose flour and 3/4 cup whole wheat flour, which makes a the cookie a little better for you (more fiber) and also gives it a nice texture. It is a crisp and yummy cookie!
Tasty cookie! I didn't have any yogurt so I used sour cream. I also used all butter and added 1/2 c. chopped pecans. I did chill the dough for about an hour. This made 26 small cookies. Eight minutes at 375* was perfect, just done cookies. Great flavor. My husband especially liked these. Next time, I'd double the recipe and add another cup or so of chocolate chips.
Good recipoe - I loosely doubled it the first time I made it - using only 2 cups of mini chocolate chips and not 4 which would have been a crazy too much. The batter doesn't spread very much so I could get 20 cookies on my 17 x 11 size cookie sheet. I ended up with about 75 cookies. These really are very good - I used vanilla yogurt and have none of my usual desire to experiment with any other yogurt flavour.
just made these, yummmmy, i was looking for a cookie that was a bit healthier, lol. i used coconut oil since i don't buy shortening, i used greek yogurt because that's what i had & added some chopped almonds, yummy, i did half brown sugar & half stevia but that's my mix, so good. a little note, the cookies don't really spread, mine didn't so after you put them on the sheet press them down a little bit, chewy, good texture, soft, awesome.
Excellent egg-free cookies. I was worried these would taste different (or weird) but they were absolutely delicious! I made these as a treat for my students since I have a few egg allergies in my class.
These cookies are alright. They are light and fluffy; personally, I prefer more dense cookies. These tasted as though they were filled with air.
This recipe (with the one change of 1tsp of vanilla instead of 2) actually came from a cookie cookbook from like 1993. We started making it because they were better for you than most cookie recipes (half the fat of another choc chip cookie recipe on the same page). I have made them for years with great success. I also use vanilla yogurt, and butter flavored crisco adds flavor. I almost always double the recipe, sometimes we even make them just to eat the dough (no chance of salmonella)
Who new yogurt and no eggs could make such a yummy delight and easy to boot!
Full disclosure: I followed other suggestions for modifications and I have a sneaky feeling that's why these didn't turn out. So...don't use just 2/3 c total sugar and DO add the shortening, and they'll probably turn out as 4/5 star-ish as everyone's saying.
surprisingly yummylicious!! Like others, I used all butter in place of shortening...Sweet enough for me but its alittle too chewy... will try baking again perheps for a longer time for a crispy edition! =) yields 45 cookies...**Edit: Baked it again today; changed the baking time since I prefer crunchy cookie. Bake for 12mins and the cookies were perfect! cripsy at the side, chewy in the middle! =)
Absolutely delicious! I took the advice of another reviewer and replaced the shortening with butter. I also used whole wheat flour and low-fat vanilla yogurt. I put in a pinch of nutmeg and reduced the amount of chocolate chips to one cup. Super yummy.
I subsituted applesauce for the shortening. I added 1/4 more flour and 1/4 flax seed. I also added about 1 cup of Walnuts. Along with this being an attractive cookie, it's cakelike texture makes it really enjoyable.
Excellent recipie. I changed it a bit though. Used 1/2 c. butter in total and instead of chocolate chips I used 1/2 c. cocoa powder and my kids LOVED them!
My husband and I just loved it. Followed the recipe exactly and they were perfect!
Pretty good and I made some changes to make a little healthier. Only used 3 TBSP butter and 2 TBSP shortening. Used 1/2 cup splenda instead of white sugar. Used white whole wheat flour. Added 1 ripe banana and only used 1 cup mini chocolate chips. Used non-fat vanilla greek yogurt. Also added 4 tsp Multi Grain Hot cereal (like dry oatmeal) that I ground in a coffee grinder (Hodgson Mill brand). This stuff is great for baking. Kids loved them - not a bad way to make a snack - will make again and try using less butter.
These turned out exactly like the picture! I always seem to not have any eggs when I want to bake, so this was a great alternative, and I always have plain yogurt on hand. Delicious, chewy, and a perfect amount of sweetness. I did change 2 things - I used all brown sugar instead of 1/2 brow and 1/2 white. I also did 1 cup chocolate chips, and 1 cup walnuts. Other than that, I followed the recipe to a tee, and it was PERFECT! Thank you so much for sharing this recipe!
Yum yum yum. And the best part...you can lick the bowl without risking salmonella. The yogurt adds a tang that compliments the butter and sugar taste. I used butter for the shortening and they came out better than any other chocolate chip cookies I've ever made, with or without eggs.
Very good. I used greek yogurt and I think that is why mine didn't spread out much...will use normal yogurt next time. Tasted great either way.
Hands down the best cookie I've ever made. It was so good I got rid of the rest of my chocolate chip cookie recipes! But, if you prefer cake-like cookies, you'll probably be lukewarm about this recipe.
I followed this recipe exactly and these may be the best chocolate chip cookies I've ever eaten. I'm pretty sure I won't be making any other recipe again ... ever!
Not like toll house cookies, but the best egg free chocolate chip cookies I've found! They are a like more cake-like, but springy and good.
This recipe makes fabulous cookies ! However, I get much better results if I use 1/3 cup of yogurt (instead of 1/2 cup) and 2 cups of flour (instead of 1.75 cups). As written, the dough was super sticky and I had to chill it before I could work with it....with the changes I made it is perfect and I can roll balls of it right after mixing it. The cookies are crispy outside, soft inside...perfect ! Also our kids are allergic to dairy, so I make these dairy-free by using Earth Balance margarine, Silk soy yogurt, and Enjoy Life chips.
These were excellent cookies. I thought the yogurt might add a slight tangy flavour, but they taste just like good ol' chocolate chip cookies. I only had vanilla flavoured non-fat yogurt, so I reduced the vanilla to 1 tsp. I used a mix of semi-sweet and white chocolate chips, substituted half the flour with whole wheat flour, and used all butter instead of shortening (like previous reviews suggested, and because I didn't have any on hand!). I like that they don't use eggs, as I rarely have them on hand, but always have yogurt hanging around.
Girlfriend decided to make these and we were tempted to gorge the cookies raw because they were just that good!.We decided to to hand chop the chocolate and the yogurt gives the cookies that certain 'OOMPH' that otherwise would be missing. We substituted maragrine and shortening for butter which was was a grand idea. For anyone who loves their cookies, this is a must do.
Awesome eggless chocolate chip cookies. I enjoy the soft middle with the more crisp outside edge. Will be making them again and again.
Not bad but I've had other cookies with more flavor. I didn't like how they baked up after 10 minutes they were still really doughy but 17ish minutes made them rubbery,,,didn't have anymore batches to try anymore times but won't make again to experiment though either.
Oh My Gosh!!!! These amazing cookies are to die for. I am very picky when it comes to chocolate chip cookies because I'm a freak about them being super gooey and moist. These are neither and I love them! I followed the recipe exactly and didn't make any changes. I definitely recommend these.
this recipe made me join this website. phenomenal cookies! i didn't have shortening so i skipped it and only used 1 cup of chocolate chips
Amazing! My son is allergic to eggs and this was NOT a trade off. We used vanilla yogurt instead and we loved them. No taste of yogurt at all and so soft!
I think these are the best cookies I have ever made. Instead of shortening, I used 1/2 cup butter total. I almost doubled the yogurt, and used only 1 cup of chocolate chip... I actually only had these swirled caramel/chocolate chips because it was all I had. And they came out great. I baked them for 10 minutes. They are definitely a moist cake-like cookie.
These are soft and delicious! I also used Vanilla Yougurt and only 1/4 C. butter. Turned out wonderful. More flat than fluffy, but still tasted amazing! Thanks for sharing!!
These cookies are great! Slightly burned my first batch... and they were still terrific. No question about it, will make again!!
Great recipe! I was out of eggs, but my kids wanted to make cookies. I used plain greek nonfat yogurt and used 1/2 cup butter instead of half butter/half shortening. I also used butterscotch chips and added a 1/4 tsp cinnamon. I don't think I'll make these with eggs ever again! Must more moist this way. Yum!!
Surprisingly these cookies are amazing! I used only butter (no shortening) and otherwise follwed the recipe. I'll definitely make these over and over again!
These cookies were a huge success in cookie gift boxes I made this year. Personally, I felt that they tasted very much like a regular chocolate chip cookie, but I had a notable amount of positive response. They were also easy to make.
WoW!!! I love this recipe! Easy to make... soft & fluffy! I followed the others suggestions and used just 3/4 cups of brown sugar. I used a white spelt flour to avoid wheat...
I gave these a try yesterday, as I'm new here, so this was the first receipe I made on this site. My 2 children enjoyed themselfs on helping good old mom with the cookies. They enjoyed themselfs even more when eating them...LOL..LOL.. So I guess these will be a keeper in my receipe book. By the way I too love to yogurt in my baking, have a great receipe for Yogurt Cake.
I made some changes to this recipe. I added 1/3 C brown sugar and a little less than 1/3 C white sugar. For the flour, I used 3/4 C white flour, 3/4 C whole wheat flour and 1/4 C ground flax seed. I used a little more than 1/3 C butter, no shortening. Vanilla yogurt and 2T vanilla. 1 C mini choc chips. I was a little worried that I took out too much of the sugar when I tasted the batter. It wasn't very sweet, but after they were cooked, they were fabulous. My DH loves them and wants me to make more tonight. The cookies did flatten out like I had expected, but that doesn't matter to me if he likes them. :) They are very soft and cakelike cookies.
These were good, rather addictive. I had needed a recipe that uses no eggs and found this, I enjoyed the flavor and texture; )
This was a great quick recipe for cookies. I didn't have any shortening on hand so I used 1/4 cup margarine and 1/4 cup butter (to replace shortening). I chilled the dough well before putting them in the oven and increased the oven temp by 20 degrees. I found they needed to bake longer than suggested to be cooked all the way through.
I made this as a cookie cake. I didn't have any plain yogurt but had blueberry and used it! Came out great! Spread on a jelly roll pan and baked for 22 minutes. I did put parchment on the bottom of pan and foil around edges after 10 minutes to prevent burnt edges.
These cookies were lovely. Emphasis on were....cause they're almost gone! I used vanilla yogurt, so I cut back a little on each sugar. I also used a stick of butter instead of the butter/shortening combo. They turned out great and I'm looking forward to experimenting with them!
sory but i dint like them much..in our religion we cant use egg in kitchen for a particular month. but i wanted to make cookies.. for me they had a distinct yogurt taste even after baking... mayb cuz i halved the recipe? wont make this again though..
http://allrecipes.com/recipe/yogurt-chocolate-chip-cookies/detail.aspx# These were the best chocolate chip cookies I have ever made hands down. This was the first time trying this recipe, and only tried it because I happened to have the yogurt in the house. Am I EVER pleasantly surprised.
I did thinks a bit differently to make them really healthy. They turned out puffy, chewy, and soft. I replaced all of the fat with 1/2 cup applesauce, used a little less than 3/4 cup whole wheat flour, 3/4 cup all purpose, 1/4 cup rolled oats, 2 T ground flax seeds, and 2 t fiber powder. I also used 1/3 cup brown sugar and 1/3 cup Splenda. I found that 1 cup chocolate chips was perfect and I can't imagine being able to fit any more. The best thing about these cookies is that after baking, the chocolate chips stay crunchy on the outside and gooey in the center. Heaven!
AMAZING COOKIES!!! these cookies turned out amazing. I wanted to make cookies for my cousins but they don't eat egg and this was a perfect recipe. I was also looking for chocolate chip cookies with not much butter use. As a result, these were the best. I followed the suggestions given in the reviews, thanx for posting em! When i was placing the dough on the cookies sheet, I forgot to greese it, opps... but i made my cookies extra big so there was only 15 cookies! They took a little longer to bake but came out delicious! I would suggest eating them in a few days as they get hard very easily. And if they do go hard then try warming them up in the microwave to 10-15 seconds, they come out soft and delicious!
waaaayyy too many chocolate chips, but other than that, YUM!! i made this with soy yogurt instead of low fat reg and semi-sweet chocolate chips, which, btw, two cups were overwhelming the batter, but other than that OMG YUM!!!
This is an excellent recipe!! My daughter is allergic to eggs and milk. I love to find recipes that turn out and taste like the real thing! I was a little skeptical because often recipes turn out quite different with out eggs, but this one really works! The only diffrence I made was to use milk-free margarine, milk-free choc. chips and soy yogurt, but they still turned out delicious... even my husband thought they taste good.
We recently found out that my son is allergic to eggs so I have been looking for egg-free recipes every since. I took some of the other reviewers suggestions of using just butter, added 1 tbsp of applesauce, used 1 tbsp of vanilla, used 1/3 cup each of brown and white sugar, and substituted half the white flour with whole grain flour. I also used fat-free organic vanilla yogurt and Hershey's Special Dark chocolate chips. These cookies came out great and will definitely become a staple in my recipe book.
Best cookies ever. Crisp on the outside, tender in the middle!!!!! You have to make these! And, as other reviews, you don't need the shortening, and you can reduce the sugar if you prefer!
These cookies are awesome. I didn't expect them to be as moist as they were. The recipe yields very authentic chocolate chip cookies with less fat, calories & guilt! I added chopped walnuts to mine. Great that they are eggless too. Thanks so much for posting!
I didn't use all the brown sugar and used all butter (no shortening), but they came out well. I also used chocolate chip/ mint chips and added some green food coloring and they were delicious. The only issue I had was finding the right cook time. The first batch was a little underdone.
Finally, an egg-free recipe that works.I made this for my niece (allergic to eggs and peanuts)and it has become our standard. I do use all butter and sour cream instead of yogurt, but it is fabulous. Thick and slightly chewy. Perfect
These are really good. I used vanilla yogurt, and I personally like the extra vanilla flavor!
These are delicious! You definitely wont miss the eggs. As a variation, I used Trader Joes' Greek Style Honey Yogurt. It's not that sweet on its own so you don't have to cut down on the sugar.
nice recipe. i live at 9,300 feet and by adding 1/4 cup flour this was a very good high altitude recipe. the cookies didn't flatten like most recipes do when made at high altitude. if you are around 5000 feet, try adding 2 Tbsp flour to avoid flat cookies.
Absolutely amazing recipe! I used 1/2 butter (no shortening) and cut down on the sugar like the other reviews recommended. Also added a little ground flax (which can be used to replace eggs in some recipes). Result was soft, delicious, puffy cookies!
I tried this recipe because I had yogurt I wanted to use up. Boy was I surprised...these are great tasting cookies. I used 1/4c. salted butter and left out the salt. My husband loves them. This is a keeper recipe. Thanks!
This recipe is AMAZING. I have stretched its bounds, adding different ingredients to make strawberry chocolate chip cookies, whole wheat peanut butter cookies, etc! This is such a great base cookie dough. Not too sweet, perfectly soft and chewy!
These cookies are ok. I didn't have plain yogurt, so I used vanilla. I cut the vanilla to 1 tsp, since the flavor was in the yogurt. I also cut the chips to 1/4 cup and added 1/2 cup M&Ms. I also cut the flour to 1 1/2 cups b/c others said it was cake like and I like my cookies crisper. There was plenty of chocolate in each cookie. The cookies just came out of the oven. They took a very long time to cook and get brown, about 20 minutes. They are very soft. I am glad I cut the flour. The taste is good, but not the best I ever had. Maybe they will be better the second day.
These were good,BUUUTTT still like the regular "toll house" better. Used more vanilla and butter flavored shortening. had to cook for about 20 min at 375,but did make mine a little bigger. There were still some left the next morning and with all my sons(8 of them) cookies usually disappear in an hour.Liked the texture and flavor,but think would be better as a base for a dessert,so WILL use this recipe again for that only.
Love them! I made them for my egg allergic son, and I love them. I did cut down on the sugar as suggested in other reviews, and they turned out better than the family favorite. Thank you for a fantastic recipe.
These were really easy to throw together quickly. The kids could eat the batter as well which was nice. They are really moist and really good when cooled completely. I used 1/2 butter and kept everything else the same. I used a medium size scooper and had about 8-10 cookies per baking sheet. I just kept an eye on them, they took a little longer, but were done when I could see a little brown around the bottoms.
I had leftover homemade yogurt, and this recipe seemed like a good way to use up some of that. I followed this recipe exactly except I used all butter. The cookies are soft and came out tasty. They're a little different tasting from typical choco chip cookies, but that might be due to the tartness of my yogurt. I still prefer the chewy texture of "real" choco chip cookies though.
These were sooo fantastic! I used vanilla fat-free yogurt so I cut down on the vanilla extract, but other than that I followed the recipe exactly. This is definitely my FAVORITE chocolate chip cookie recipe now! Best part = I can eat the dough without worrying about raw eggs!!! Thank you so much for this keeper recipe!
I like this recipe, I am new in baking cookie, but this one is easy and delicious. I skip the shortening and also made another version with mix berries and cocoa powder (when no chocolate chip left)
for a heathy treat, this is number one. i only used 1 c. of flour and then added a little over 1 c. of quick oats. and i used maybe a spoonful of shortning instead of the whole 1/4 c. i also cut the chocolate chips to 1 cup and added in 1/2 cup shredded coconut and dried cherries. the dough is the tastiest thing in the world. i would eat it uncooked any day!
Yum! Nice, thick, and chewy, just the way I like my chocolate chip cookies. I couldn't find a small container of plain yogurt and so ended up using vanilla yogurt and cutting the vanilla extract in half.
My family and I are vegetarian but also don't eat eggs. We have been able to find different all types of eggless desserts except for great tasting eggless chocolate chips cookies. Thanks to this recipe, we were able to enjoy delicious cookies. perfect recipe. Thanks again!
Thank you Kim for this fab recipe ! I'm a bit of a nature freak so I replaced the sugars for 1 cup of golden cane sugar. I did use butter but instead of shortening, I used 100ml of unsweetened apple sauce and the all natural yogurt. Our children loved it! A recipe I will keep ;-) I forgot my oven heats too much.. so top rack at 350 for 6 min but that's for my oven (it's old hahaha)
I had only a cup of semi sweetened chocolate chunks but I found a bar of Lindt Dark Chocolate in the back of the cupboard and broke it into little bits for the other cup. Tastes delicious!
Very soft and delicious! I've made these a few times as the kids keep requesting them. They even know there's yogurt in them and they still love em!!
these were tasty. But they are not 5 stars. I got a beautiful cookie with a delicate flavor and texture. The batter was pretty good. There is a definite difference in regular choc chip cookie recipes and this one. For purists who love their Tollhouse, this isnt for you.
didn't have all the ingredients on hand, but used 4 tbs butter, 4 tbs apple sauce instead of shortening, 4 tbs splenda blend instead of white sugar, stoneyfield 1/2 c low fat vanilla yogurt instead of plain nonfat 10 minutes at 375 made 24 bigger cookies instead of of 36 pleasantly surprised at how they taste like a regular cookie despite all the changes. yum yum yum
I love these cookies and so does everyone who tries them! I like to use a combination of white and milk chocolate chips and I only use one tsp of vanilla, vanilla yogurt instead of plain yogurt, and I add about half the salt.
