Chocolate cookie bliss

Okay so I know I was pretty psyched about the vegan chocolate cookies I made a few weeks ago.  But these, these are just amazing.  I had one still warm out of the oven, and it had just the right amount of slightly-hardened exterior filled with an amazingly moist chewy chocolate-y cookie.  Choc-full of white chocolate/milk-chocolate swirl chips, it was all I could do to pack these away to send with my parents to take on vacation and not hide them all to devour myself.  The only changes I made to the recipe was to use use the white chocolate swirl chips instead of peanut butter chips, and to use low-fat vanilla yogurt instead of fat-free plain.

What else to say?  Make these.  Eat these. Love these.

Chocolate Cookies with White Chocolate Swirl Chips
Adapted from Two Peas and Their Pod

1 cup all-purpose flour
¼ teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar

1/3 cup packed brown sugar

1/3 cup low-fat vanilla yogurt

1 teaspoon vanilla extract

1 cup of white chocolate/chocolate swirl chips 

Preheat oven to 350ºF.


Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside. 

Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Stir in chips. Drop by level tablespoons 2 inches apart onto baking sheets (I didn’t grease mine).



Bake for 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.


This post is part of Culinary Smackdown Battle – Cookies


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