Chocolate Chip Cookie Clouds
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 182.1
- Total Fat: 6.6 g
- Cholesterol: 20.7 mg
- Sodium: 147.4 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 0.2 g
- Protein: 1.8 g
View full nutritional breakdown of Chocolate Chip Cookie Clouds calories by ingredient
Introduction
Soft, light cookies to treat yourself with! Soft, light cookies to treat yourself with!Number of Servings: 30
Ingredients
-
2 3/4 cup Gold Medal Unbleached Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1 stick Butter, unsalted
6 Tbsp. cup Yogurt Plain Greek Yogurt, non-fat
1 3/4 cup, packed Brown Sugar
1/4 cup Granulated Sugar
2 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
1 tsp Cinnamon, ground
1 1/2 cup Chocolate, Nestle Real Semi-Sweet Chocolate Chips
Tips
- If butter isn't soft enough, put into the microwave for about 10 seconds.
- Placing the chocolate chips onto the cookies rather than mixing in gives more control of placement. Just make sure to fold in one or two chips before topping the cookies so they're not all on top!
- Substitute 1/2 cup of semisweet chips with mint chips for a festive or refreshing twist!
Directions
1. Sift together flour, cinnamon, salt, baking powder, and baking soda in a mixing bowl.
2. Beat butter, brown sugar, and granulated sugar with a wooden spoon for 5 to 7 minutes or with mixer on medium-high speed for 4 minutes until pale and fluffy in appearance. Proceed to beat in eggs one at a time and then the vanilla extract. Slow mixing and slowly add flour mixture, beating until combined. Add greek yogurt and mix until juat incorporated. Fold in chocolate chips if desired.
3. Wrap dough in plastic wrap, pressing gently, and chill for at least one hour.
4. Preheat oven to 375 F degrees. Line 2 sheets with parchment. Drop 1-tbsp balls of dough about 1 to 2 inches apart. If haven't done so, add chocolate chips. Bake until cookies have golden edges and a soft middle, about 12 minutes.
5. Remove from oven and cool on sheets for 10 minutes. Transfer to rack to finish cooling.
6. Enjoy!
Serving Size: Makes 30 cookies
2. Beat butter, brown sugar, and granulated sugar with a wooden spoon for 5 to 7 minutes or with mixer on medium-high speed for 4 minutes until pale and fluffy in appearance. Proceed to beat in eggs one at a time and then the vanilla extract. Slow mixing and slowly add flour mixture, beating until combined. Add greek yogurt and mix until juat incorporated. Fold in chocolate chips if desired.
3. Wrap dough in plastic wrap, pressing gently, and chill for at least one hour.
4. Preheat oven to 375 F degrees. Line 2 sheets with parchment. Drop 1-tbsp balls of dough about 1 to 2 inches apart. If haven't done so, add chocolate chips. Bake until cookies have golden edges and a soft middle, about 12 minutes.
5. Remove from oven and cool on sheets for 10 minutes. Transfer to rack to finish cooling.
6. Enjoy!
Serving Size: Makes 30 cookies