Chocolate Chip Yoghurt Cookies

    (261)
    20 minutes

    What more could you want; an eggless cookie, filled with chocolate chips, and non-fat yoghurt to help reduce the amount of butter. Well actually there is - they're easy to make, too!


    240 people made this

    Ingredients
    Makes: 36 biscuits

    • 1/2 cup (110g) packed brown sugar
    • 1/2 cup (100g) white sugar
    • 50g margarine or butter
    • 50g copha
    • 1/2 cup (115g) plain non-fat yoghurt
    • 2 teaspoons vanilla essence
    • 1 3/4 cups (220g) plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 cups (335g) dark chocolate chips

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 190 degrees C. Grease baking trays, or line with baking paper.
    2. In a medium bowl, cream together the brown sugar, white sugar, margarine and copha until light and fluffy. Stir in yoghurt and vanilla essence.
    3. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture until incorporated. Mix in the chocolate chips. Drop rounded teaspoonfuls 5cm apart onto the prepared baking trays.
    4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the baking trays before removing to wire racks to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (261)

    Reviews in English (218)

    by
    93

    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!!  -  08 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    58

    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.  -  22 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    51

    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).  -  20 May 2007  (Review from Allrecipes USA and Canada)

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