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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?
Chocolate Yogurt Cookies
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!
Ingredients
Dry Ingredients.
Dry Ingredients
Wet ingredients added.
Wet Ingredients Added
Cookies Pre-bake.
Pre-Bake
Plated.
I’m going to try these but will use the Greek French Vanilla Fat Free Yogurt in place of plain yogurt. That should fix the tartness (I think). Will let you know how they turn out.
Sandy, I think that is a great idea. I will try that too.
This would fix anyone’s chocolate craving! Looks great!
I think I would try this just as your recipe says and then play with it. Love doing that.
I would be very interested to know what you come up with to take the edge off the tartness.
Peter, I’m sorry these didn’t turn out the way you had hoped. I think the flavor profile using the combination of chocolate and yogurt has the potential for decadence. I’ve used yogurt, a number of times, while making things in the kitchen. Most often as a substitute for eggs (in pancakes and waffles) and even a time or two for cake and brownies. Fortunately I’ve always had good luck using it but baking can be a very unforgivable art and at times an imprecise science at best. Thanks so much for sharing your experience with this post.
Dan you are so right. I will check out your blog for recipes that you used yogurt in. I have used it in many other ways (dips) with success and my tzatziki is awesome and fat free.