Cookies missing half the fat?
Ok, I’m done now. You’ll love these cookies because they’re soft, moist, fluffy AND missing half the fat. If that’s not a sales pitch, I don’t know what is! Seriously, this is the classic adapted to remove half the fat. I tried to remove it all but you know what? Sometimes, a little butter is a necessary indulgence in life. You can bet your bottom dollar on that! I rolled each cookie in sugar before baking to make them pretty and give them a crunchy top to bite through, but you don’t have to do that. It’s totally up to you.
I realize it’s a new year and many of you have resolutions to look after so you CAN indulge in a cookie or two here without killing yourself mentally with guilt. Trust me, you need a cookie now and again, sometimes out of necessity, sometimes out of want 🙂
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup non-fat greek yogurt (Chobani is my choice)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips (mint chips, pb cups, nuts, etc… go wild!)
- more sugar for rolling (if you want, it’s optional)
- Pre-heat oven to 375° F.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, yogurt, granulated sugar, brown sugar 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 chips.
- Drop by rounded tablespoon onto ungreased baking sheets.
- You can also make balls of dough and roll in more sugar for an extra crunchy bite to your cookie. (optional)
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.