About this recipe: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.
110g dark soft brown sugar
100g caster sugar
110g butter or cooking margarine
115g plain yoghurt
2 teaspoons vanilla extract
225g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
335g milk or dark chocolate chips
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Method Prep:10min › Cook:12min › Ready in:22min
Preheat the oven to 190 C / Gas 5. Grease or line 2 baking trays.
In a medium bowl, cream together the brown sugar, caster sugar, butter until light and fluffy. Stir in yoghurt and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls, placing them a good 5cm apart on the baking trays because they will spread out.
Bake for 8 to 10 minutes, or until the edges begin to brown. Cool for a minute on the trays before removing to wire cooling rack.
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