Do you remember those chewy, irresistibly delicious Chips Ahoy Chewy Chocolate Chip Cookies? Those cookies surely had some kind of cookie crack tucked away inside because once you ate one, you had to have at least 7 more.
When it comes to cookies, or any baked good for that matter, I’m extremely partial to the “goo” factor rather than those crispy bricks that break your teeth. I mean, I can go for a nice gingersnap now and then but seriously, the chewy gooey chocolate cookies will always win. To top it all off, I figured out how to make these bad boys by accident. My Ma’s throwing this New Year’s Eve hoo ha, you see, and placed me in charge of the cookie baking. Hehehehe experiment time. (Shhh, they don’t know this)
Instead of doing my usual CCC, I jazzed things up a bit. First, came the sugar content. In cookies, I’ve found that dark brown sugar tends to yield a more moist and dense product, due to the increase of molasses, while granulated sugar gives cookies their crispiness. By adding a nice combination of dark brown sugar and granulated sugar, the cookies keep a nice, crisp shape on the outside while staying delightfully soft in the center.
Additionally, the introduction of yogurt may seem a bit odd to cookie connoisseurs but it seriously rocks. First off, the slight acidity and probiotic compounds of yogurt aid in breaking down the heavier compounds found in whole wheat flours, similar to that of buttermilk in coffee cakes. I’ve found that the low-fat variety works much better than fruit purees or greek yogurt as these tend to weigh down the product too much.
Finally, there is nothing better than cookies except cookies AND milk! (Personally, I don’t enjoy drinking milk by itself but alongside a cookie? It’s perfection) For the New Year’s festivities, I dipped a few orange juice glasses in melted chocolate and sprinkles.
Et voilà! You now have classy chewy chocolate chip cookies and milk to impress all your friends.
Chewy Chocolate Chip Cookies
Yield: 20 cookies Prep Time: 15 minutes Bake Time: 6-8 minutes
1 cup plus 2 tablespoons white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, unsalted
1/4 cup low-fat vanilla yogurt
1/3 cup granulated sugar
4 tablespoons dark brown sugar
1 cup chocolate chips
1. Sift flour, baking soda, and salt in a medium bowl and set aside.
2. Cream the butter and sugars. Add the yogurt and egg and beat until smooth.
3. Add the dry ingredients and mix until well combined. Fold in chocolate chips.
4. Drop by heaping teaspoon onto baking sheets. Bake at 375°F for about 6-8 minutes until cookies are lightly browned and spring back when touched.
5. Allow cookies to cool on pans for about 5 minutes, then transfer to a cooling rack.