Chewy Chewy Chocolate Chip Cookies

I love chewy chocolate chip cookies but I don't love all the butter needed to make them chewy.  This recipe took some trial and error (okay a lot of error) but I finally created the perfect recipe for chewy cookies that don't require oodles of butter or get hard as rocks in a day.  Both the husband and bebes loved this treat! 

Chewy Chewy Chocolate Chip Cookies -12 Months +

1 cup flour (I used half whole wheat and half unbleached all-purpose)
1/4 tsp Baking Soda
1/4 tsp Sea Salt
4 Tbsp pure Butter or Earth Balance
1/4 cup organic brown sugar (packed)
1 egg
1 tsp pure Vanilla
2 Tbsp plain Greek Yogurt
2 Tbsp Apple Butter
3/4 cup chocolate chips (I use half dark, half milk)

Whisk the flour, salt and soda in a small bowl and set aside.  In another small bowl whisk together yogurt, and apple butter and set aside.  In a large bowl cream together butter and sugar till light and fluffy (using an electric mixer).  Mix in the egg and vanilla, scraping down the sides till well combined.  On low speed slowly add the other two mixtures, alternating between the flour mix and the yogurt mix just until combined (do not over-mix).  Lastly fold in the chocolate chips.  Preheat oven to 325 degrees (f).  Refrigerate the dough for 10-15 minutes.  Scoop about a tbsp for each cookie on to a baking sheet lined with parchment paper.  Space them a few inches apart (they grow quite a bit in the oven).  I made mine into heart shapes with my hands and they surprisingly held their shape but circles taste just a good!  Bake for 15-17 minutes (keep on eye on them as ovens vary, they should be golden brown and somewhat firm).  Store in an airtight container in the refrigerator for up to a week.  Makes about 10-12 medium cookies.

This recipe is vegetarian.


Subscribe to our monthly newsletter

* indicates required

Popular Posts

Follow Us on Instagram

Connect with Us