When you just want a classic chocolate chip cookie but you also don't want to a FULL ON unhealthy one because it's the day of one of your final wedding dress fittings and you reeeeally don't want your alterations woman to poke your fat again.
That's the time for these cookies.
And these cookies-while not as overtly healthy as some others I've been posting (like the chickpea deep dish ones!) are still pretty decent. They have no butter-the fat comes from coconut oil and greek yogurt, and those are pretty darn healthy sources. And there's whole wheat flour! So, not healthy. But not horribly unhealthy either. And they are taaaasty.
I will warn you: these are best warm. Which...is generally true of cookies but when my brother tried a cooled cookie he said it tasted kind of funny. Whereas I always eat them warmed up and they just taste like a good old fashioned delicious CCC to me. So, really, why aren't you eating your cookies warm anyway? What are you-a Michael? (Seriously...that boy. He's a silly silly head.)
Greek Yogurt Chocolate Chip Cookies
Slightly adapted from Baker by Nature
Makes approx. 2 dozen cookies.
- 1 and 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 cup coconut oil, softened but not in liquid form
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp. vanilla extract
- 2 eggs, room temperature
- 1/2 cup + 2 tbsp. full fat Greek yogurt (plain or vanilla)
- 2 and 1/2 cups dark or semisweet chocolate chips
- Sea salt, for sprinkling
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl with a hand mixer (or in a stand mixer with the paddle attachment) beat the coconut oil, sugars, and vanilla extract on medium speed until well combined and fluffy.
- Beat in the eggs, one at a time (scrape down the sides as needed). Beat in the Greek yogurt until just incorporated.
- Slow mix in the dry ingredients just until combined.
- Stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate at least 3 hours or up to 24 hours.
- When you're ready to bake the cookies, preheat the oven to 375F degrees. Line a baking sheet (or 2--you'll need to do 2 batches) with parchment paper or silicone baking mat.
- Using a melon baller or a large spoon, scoop out 3 tablespoon sized balls of dough and form into one large dough ball. Place on the baking sheet and repeat, leaving about 2 inches of space between each cookie (a large baking sheet should hold about 12).
- Bake (one sheet at a time) 11-15 minutes, until golden brown around the edges. Immediately sprinkle the cookies with sea salt. Let cookies cool on the sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Serve warm! Store leftover cookies in an airtight container at room temperature (or freeze for up to 3 months) and reheat in a microwave on high for about 10 seconds when ready to eat!
I will never ever stop putting salt on CCC's. Can't stop. Won't stop.