This recipe makes Two Big Soft Chocolate Chip Cookies. It uses half the amount of butter as a typical recipe and replaces it with one secret ingredient that cuts calories and makes these cookies the softest ever without sacrificing any flavor.
Cookies are a great dessert. They are small, portable, and people love grabbing one or two at a party because they’re quick and easy to eat. They are not fussy and most people really enjoy a simple chocolate chip cookie.
But as the cookie maker, making a full batch of cookies takes time and patience. And sometimes you just want cookies in a few minutes with very little cleanup!
This recipe makes two generously portioned SUPER SOFT chocolate chip cookies. This recipe is based off of my Healthier Greek Yogurt Chocolate Chip Cookies recipe, which replaces some of the butter for greek yogurt. The greek yogurt contains fewer calories than butter and makes the cookies softer and fluffier than a typical chocolate chip cookie recipe would.
These two giant cookies come together in one bowl (no mixer required) and are a sweet and satisfying snack for when you’re craving cookies. They’re perfect to split with a friend or loved one (or you can save the other one for yourself for tomorrow, no judging here!)
Cookies can sometimes feel a bit greasy from all the butter in typical recipes, but this chocolate chip cookie recipe cuts half the butter out and replaces it with creamy Greek yogurt which makes for a slightly fluffier and soft cookie without all the greasiness of a full fat cookie.
This type of chocolate chip cookie is my go to recipe because I know it by heart. Size it down for more intimate gatherings and this batch of two mega cookies will have you wanting them in a “normal” size.
Cookie baking tips
- Always always always under bake your desserts. You can always check it at that time and cook a little longer. You can’t un-burn a batch of what would’ve been beautiful cookies.
- Use good vanilla extract. It’s annoying how expensive vanilla is these days, but a good vanilla extract vs. the imitation stuff is noticeable. We like the Costco sized bottle. You can also make your own vanilla extract from alcohol and vanilla beans.
- Use unsalted butter in baking recipes and add salt separately. I like being able to control all the salt content in my baking and salt in the butter makes that more difficult.
- Don’t waste another minute scooping cookies with a regular teaspoon. My whole childhood was spent scooping this way. Save yourself the trouble and invest in a cookie scoop for uniform and round cookie dough balls that bake into beautiful cookies.
- Parchment paper is your friend. This recipe cuts out a ton of butter and therefore the recipe would be a little more prone to sticking. Line baking sheets with parchment for even monarch baking. Silicone baking sheets are also lovely.
- Different types of baking sheets will result in different types of cookies. My favorite for even heating and uniform baking are Nordicware baking sheets.
- If your cookies are flat, it might be time for a new box of baking soda so the cookies rise properly. Or time to chill the dough to prevent spreading.
- If you’ve overcooked the cookies, a piece of bread from a standard loaf can be placed in the bag or container the chocolate chip cookies will be stored in. This will make the cookies magically soft again.
- ½ cup + 1 tablespoon flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter, softened
- 1 tablespoon greek yogurt
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- ¼ teaspoon vanilla extract
- ½ egg, around 1 tablespoon
- ½ cup chocolate chips
- Preheat oven to 350° F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, Greek yogurt and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 12 to 15 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Bake at 350° for 10-12 minutes. These take slightly longer than the original recipe because the butter is what makes the cookies brown faster. If they look a little underdone, leave in for a minute or two longer and then promptly remove them and transfer to a cooling rack.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Check out my cookie baking essentials post for more ideas on how to make the best possible cookies!