So, I’m on a cookie baking craze at the moment, determined to make a chewy Greek Yoghurt chocolate chip cookie recipe without the use of lots of butter and sugar. It’s been a learning experience and I think I’ve learned more in the past week about baking cookies than I ever had in my life. Through baking at least 8 batches of cookies and feeding them to various people, these cakey cookies emerged.
So these delectable delights were inspired by Averie’s Hot Chocolate Cookies from Averie Cooks. Her cookie recipe is delightful, but I was determined to try and make a healthier version using greek yoghurt.
They are ridiculously soft, tender and while not chewy, they are lower in fat and sugar than most cookies and are quite nice when you feel like a soft baked cookie. Each one is roughly 100 calories each for a decent sized cookie, so you can feel better about eating half the batch, not like I did that or anything like that…
I made two different batches, one with hot chocolate powder and another with chopped up caramel bars/ Mars bars and each one was delicious in its own way.
Soon, I’ll be posting the chewy greek yoghurt recipe and I hope that you enjoy it. I’m very close to having it just right, but there are a few things I need to tweak first.
Anyway here’s the recipe for the soft hot chocolate Greek yoghurt cookies and I hope you enjoy it.
Soft Hot Chocolate Greek Yoghurt Cookies
Prep time: 1 hour 10 mins
Cook time: 7-10 mins
- 240g Plain flour
- 4 tsp Vanilla extract
- 70g Brown sugar
- 90g Greek yoghurt
- 57g Butter, melted
- 1 egg
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 2 tsp Cornstarch
- 1/4 cup Low calorie sweetener
- 1/2 cup Hot chocolate powder
- 1 tbsp. Cocoa powder
- 50g White Chocolate chips
- 50g Dark Chocolate Chips (add more if desired)
- 45g White sugar
- Melt butter in the microwave and bring eggs to room temperature.
- Measure out dry ingredients and stir together in a separate bowl.
- Cream together butter and sugar in a larger bowl until the sugar has dissolved.
- Stir in the greek yoghurt and vanilla extract and whisk to combine. Whisk in the egg.
- Sift in the dry ingredients slowly, mixing until just incorporated. Be careful as overmixing can make the cookies tough.
- Chop up your chocolate/ fold in your chocolate chips and chill your dough for at least an hour. The batter may be sticky because of the greek yoghurt, but once you chill it, it will firm up.
- After chilling your dough, heat your oven to 170°C and grease a baking sheet or aluminium foil.
- Using a teaspoon, place 1-2 tbsp of batter on a greased baking sheet, and squash down with the back of the spoon. Bake on the middle rack for 8-9 mins. They may look slightly underdone, but they will continue to cook once out of the oven.
- Leave to cool on the baking sheet for 7-10 mins and then place on a cooling rack, if you can wait that long…
Makes roughly 25-26 cookies `
Cooling for longer can be better, but at least an hour should be enough for the dough to firm up.
To spice things up a bit, you can chop up different chocolate bars or add toffee pieces and the like to make it nicer. I’ll be posting variations of these recipes as I go, but a chopped up chocolate bar with the normal cookies was actually very nice.
I used full fat Greek yoghurt here and I would recommend using full fat as you will not get the same results with low fat or non fat greek yoghurt. Other yoghurts could work, but I haven’t tried them so I can’t guarantee the results.
Calories: 101 calories (for 25 cookies)
Sugar: 8 g