• Yummy Sprout

Chewy Chocolate Chip Cookies



Who Doesn't love chewy chocolate chip cookies? This recipe took some trial and error (okay a lot of error) but we finally created the perfect recipe for chewy cookies that don't require oodles of butter or get hard as rocks in a day.

Chewy Chewy Chocolate Chip Cookies

Ingredients: 1 cup Flour 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) Preheat oven to 325°f. 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. Refrigerate the dough for 10-15 minutes. Scoop about a tablespoon 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). We made ours into heart shapes with our 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.