Whenever you’re craving a soft, chocolatey baked good but don’t want to make a cake, these soft baked chocolate chip cookies are just the thing you’re looking for. They’re like little pillows of happiness bursting with chocolate!
I made these cookies one weekend when I was feeling something chocolate but didn’t want a crisp chocolate chip cookie. I DID however want the ease of just popping some cookies into the oven and having something hand-sized to just grab and be on my way. Enter in these soft baked chocolate chip cookies, made soft by subbing out some of the butter for some Greek yogurt to add in more moisture!
These cookies are nice and soft and studded with loads of chocolate chips to make sure it satisfies your chocolate cravings. 😉 I of course did make these slightly healthier, cutting down the sugar content slightly and subbing in white whole wheat flour, but they are still a cookie, and when shouldn’t we indulge in a cookie? 🙂 Moderation in everything!
Alex took a bunch of these to his friends’ for a game night, and they were gobbled right up. The recipe makes about 3 dozen, which is perfect for a small crowd!
These cookies have a soft, cake-like interior. Think light and fluffy. They remind me of chocolate chip pancakes in cookie form! I LOVE a good chocolate chip pancake. 🙂
Grab a cup of coffee and go whip up these soft baked chocolate chip cookies — they go quite nicely together!
- 2 cups white whole wheat flour (or unbleached all purpose flour)
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup plain Greek yogurt (I like using whole fat Greek yogurt)
- 1/4 cup unrefined cane sugar
- 1/2 cup brown sugar, packed
- 3/4 tsp liquid stevia (or 3/4 cup more sugar)
- 1 1/2 tsp vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
In a medium bowl, stir the flour, baking soda, and salt together.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, and sugars together until light and fluffy. Add the liquid stevia, vanilla extract, and eggs, beating until well mixed. Slowly add the flour mixture, stirring until just combined. Stir in the chocolate chips.
Cover the bowl, and refrigerate for at least 2 hours (and up to 2 days).
Preheat the oven to 375ºF, and line 3 baking sheets with parchment paper.
Scoop the dough by the tablespoon onto the baking sheets, spacing them about 2 inches apart.
At this point, I like to pop the baking sheets into the freezer for about 15 minutes to ensure they don't spread too much, as this is a softer dough. You can skip this step, but you'll have wider cookies.
Bake the cookies for 10-12 minutes at 375ºF, until lightly golden. Cool slightly before removing to a wire rack to cool completely.
Store leftovers in an airtight container.