This chocolate chip cookie recipe uses yoghurt instead of eggs. It's perfect for birthday parties if you're worried about some kids having an allergy to eggs. They turn out nice and crisp with a terrific flavour; easy to make, too.
I followed the recipe strictly and baked as instructed... when the time was up they did not spread nor were they baked (electric oven and not fan). I decided to leave them in for a few more minutes and checked, I ended up leaving them in the oven for 20 minutes and they still hasn't spread but the bottom were brown. I bake pretty much every other day and this recipe has to be the first unsuccessful recipe I've ever tried. - 24 Oct 2012
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 US | Canada)
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 US | Canada)