Yogurt Chocolate Chip Cookies
Bake up these chocolate chip cookies as the final flourish to our Valentine’s Day trio of recipes. Don’t miss out on our breakfast and main course recipes themed around a single pot of Yeo Valley Organic Natural Yogurt.
Ingredients
- 50g Yeo Valley Organic Natural Yogurt
- 30g Yeo Valley Organic Unsalted Butter, melted
- 100g Brown sugar
- ½ tsp Vanilla extract
- 1 Egg
- 125g Plain flour
- ½ tsp Baking powder
- 100g Chocolate chips
Decoration
- 120g Dark chocolate
- 60g White chocolate
- Valentines edible sprinkles
Try it with...
Method
- Combine the yoghurt, melted butter, brown sugar and vanilla in a mixing bowl.
- Add the egg and mix to combine the ingredients.
- Fold through the plain flour and baking powder.
- Fold through the chocolate chips.
- Put the mixture in the fridge for 30 minutes to 1 hour until it has firmed up.
- Once the mixture has sightly set. Roll it into 12 even-shaped balls.
- Put the balls in the fridge again for at least 30 minutes.
- Heat the oven to 170°C. Bake in the oven for 6-8 minutes. They should be slightly soft when taken out of the oven as they will harden as they cool down.
- To decorate the cookies, melt the dark and the white chocolate separately.
- Dunk half of each cookie in the dark chocolate and put them onto a wire rack. Add the pink sprinkles and allow the chocolate to slightly set.
- Drizzle over the white chocolate and allow it to set. Enjoy the cookies within 2 days. Keep them in a sealed container at room temperature.
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