Yogurt Chocolate Chip Cookies (egg-free)

This is probably my favorite chocolate chip recipe. Something about the yogurt, I think… Anyway, these delicious morsels have no eggs and about half the butter of a normal chocolate-chip cookie. No eggs means you don’t have to feel weird when you eat the raw cookie dough, right? The cookies in my picture turned out rather flat  lucky me, DH loves them that way), but if you want them rounder, just make sure your dough is colder than room temperature before you stick it in the oven. 

 

Yogurt Chocolate Chip Cookie (egg-free)

1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup margarine or butter
1/2 cup plain nonfat yogurt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 cups semisweet chocolate chips

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a medium bowl, cream together the brown sugar, white sugar, and butter until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 10 to 14 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.