I am starting this post with total transparency. I would not make this exact recipe again. I liked the idea of trying to make cookies with yogurt so I would be developing a lighter dessert. Since this is the first time I have tried to make yogurt cookies, I will need to experiment some more. The texture was a little different but not really the issue. The taste was too sour. Have any of my readers tried to make yogurt cookies? If so, what did you do to compensate for the sourness of the yogurt?
I will have to experiment but that is the fun of this blogging journey. Experimentation. I just googled the question, “how do you compliment the sourness of yogurt when baking cookies?” I found this link from Taste of Home showing substitutes with yogurt. This does not answer my question but gives you a site with some insight on baking with yogurt. We will both have to see when I try using yogurt again in baking.
- 1 egg
- 1 ½ cup powdered sugar
- 1 ¼ cup Greek yogurt
- 1 ½ cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup chocolate chunk chips
- Preheat oven to 350 degrees. Spray baking tray.
- Whisk the egg and sugar together until smooth. Add vanilla and stir.
- Mix flour, cocoa powder, baking powder and salt in a separate bowl.
- Add in the egg mixture gradually and stir with a spatula well.
- If the dough gets too thick to stir, add a little extra Greek yogurt and combine it with the dough well.
- Fold in chocolate chips.
- Using an ice cream scoop, dollop the mixture on the tray.
- Bake for 10 minutes.
- Transfer to a wire rack.
- Serve and enjoy!
Wet ingredients added.