Double Chocolate Greek Yogurt Cookies

This cookie recipe, Double Chocolate Greek Yogurt Cookies, leans on brown sugar, granulated sugar and coconut oil or butter. It makes 24 Cookies and takes about 24 minutes.

• Yield 24 Cookies
• Ready in 24 minutes
• Prep 15 minutes
• Cook 9 minutes

Ingredients

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons coconut oil or butter (softened but not melted)
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 1 teaspoon vanilla
• 1 2/3 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/3 cup natural, unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 375 degrees F.
2. In a large bowl with a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), mix together the brown sugar, granulated sugar, coconut oil or butter, and eggs until light and creamy, about 2-3 minutes.
3. Add the yogurt and vanilla and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, cocoa and salt. Add to the wet ingredients with the chocolate chips and mix until just combined. Let the batter rest for 10 minutes.
5. Drop by heaping tablespoonfuls (I use my #40 cookie scoop) onto parchment- or silpat-lined baking sheets.
6. Bake for 7-9 minutes until just set (don’t overbake or the cookies might be dry - err on the side of underbaking).

Let the center settle before you cut it, or the slices will slump.