I made cookies the other day. They were not great. I tried a new recipe, and though I modified it slightly, it wasn’t enough to make them as meh as they turned out. They were edible, and oh, we ate them. But I’ve been brooding about their mediocrity ever since.
Tonight, I could stand it no longer. There was yogurt in the refrigerator, chocolate chips in the pantry, and a serious case of nibbles in my mind. To soothe my wounded pride, I decided to make an old favorite that I knew wouldn’t fail: chocolate chip-yogurt cookies.
The original recipe for these comes from one of those slim Pillsbury booklets of which my mother seems to have a hundred. I don’t know if they’re still sold, and I didn’t read any more of them after I found these cookies. The usual egg in the recipe is replaced with yogurt. This is apparently to make the cookies lower in fat, but more importantly, in my view, it renders the dough edible without fear of salmonella. Finding this recipe was a true eye-opener. It’s easy to whip up and a dream to vary. This version takes the original and injects a tangy banana flavor that tempers the sweetness.
I don’t normally like to make recipes that require a specific branded ingredient, but for this variation, I make an exception. I adore Stonyfield’s BaNilla yogurt for its resemblance to banana pudding, and it only seems to come in gigantic containers. I first subbed it into this recipe to use it up, and now I use it because it’s delicious. That being said, this recipe is incredibly adaptable. Feel free to use the blended yogurt of your choice. (I’ve never tried it with any fruit-on-the-bottom flavors. It may alter the consistency. Proceed at your own risk.)
I frequently throw this dough together to eat like ice cream. Keep it in the refrigerator and grab a spoonful whenever you need a hit of something sweet. My husband is more of a traditionalist and likes me to actually bake some. Pro tip: keep the baked cookies in the freezer. They stay soft enough to eat without cracking your teeth, and the cold-chewy texture makes them all the more toothsome.
Banana-Chocolate Chip Cookies and Dough
Adapted from Pillsbury’s Cookies Galore!
Makes some cookies and plenty of dough (I am not being flippant. I have never baked an entire recipe of these.)
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup firmly packed dark brown sugar
- ½ cup Stonyfield Farms BaNilla lowfat yogurt
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup bittersweet chocolate chips
- ½ cup chopped walnuts
Heat the oven to 375°F.
In a large bowl, cream together butter and sugars until light and fluffy. Add yogurt and blend well. Sift in flour, baking soda, and salt; mix well. Stir in chocolate chips and walnuts. (If you’re like me, you stop here, pack it into a covered container, and stash the dough in the fridge for later consumption. If you’d rather have the baked goods, read on.)
Drop tablespoonfuls of dough about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until light golden brown. Let sit on the cookie sheet for one minute, then cool completely on a rack.