Reviewed: Nov. 30, 2009

These were sooo fantastic! I used vanilla fat-free yogurt so I cut down on the vanilla extract, but other than that I followed the recipe exactly. This is definitely my FAVORITE chocolate chip cookie recipe now! Best part = I can eat the dough without worrying about raw eggs!!! Thank you so much for this keeper recipe!

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Charmin

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Reviewed: Nov. 29, 2009

I gave these a try yesterday, as I'm new here, so this was the first receipe I made on this site. My 2 children enjoyed themselfs on helping good old mom with the cookies. They enjoyed themselfs even more when eating them...LOL..LOL.. So I guess these will be a keeper in my receipe book. By the way I too love to yogurt in my baking, have a great receipe for Yogurt Cake.

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Maria

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Reviewed: Nov. 17, 2009

Tasty cookie! I didn't have any yogurt so I used sour cream. I also used all butter and added 1/2 c. chopped pecans. I did chill the dough for about an hour. This made 26 small cookies. Eight minutes at 375* was perfect, just done cookies. Great flavor. My husband especially liked these. Next time, I'd double the recipe and add another cup or so of chocolate chips.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 9, 2009

Overall pretty tasty. These are definatly not your normal chocolate chip cookies and in general the comments were "strange" and "very weird" but none of these said in a bad way as all of the cookies disappeared within a day!! Not sure I'd made again - maybe if I had left over yoghurt to use up or was baking for someone allergic to eggs.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

These cookies were lovely. Emphasis on were....cause they're almost gone! I used vanilla yogurt, so I cut back a little on each sugar. I also used a stick of butter instead of the butter/shortening combo. They turned out great and I'm looking forward to experimenting with them!

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THUESEN

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Reviewed: Sep. 13, 2009

Great recipe. After reading the reviews I was hesitant to try this. The cookies turned out so chewy and stayed chewy. Most of the bad reviews came from changing the ingredients and the few that did not change the recipe and had poor reviews said they preferred a little more flavor. So I added 1/4 c more of each sugar and 1 tsp of cinnamon. The cinnamon added flavor, but I think you could get away with not using it. My husband and I ate all of these in two days! They are a little different than a regular chocolate chip cookie, but so very soft, and once you get past the preconceived idea of a typical chocolate chip cookie you will really like these.

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vannatab

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Reviewed: Jun. 24, 2009

waaaayyy too many chocolate chips, but other than that, YUM!! i made this with soy yogurt instead of low fat reg and semi-sweet chocolate chips, which, btw, two cups were overwhelming the batter, but other than that OMG YUM!!!

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miscis

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Reviewed: May 12, 2009

This is my go-to chocolate chip cookie recipe now. Love it! Love that it's healthier than the traditional recipe and, most of all, love that you can eat the dough without consuming raw egg!

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scam10

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Reviewed: Apr. 30, 2009

yum! I excluded the shortening since I didn't have it, upped the vanilla to a TBS cause that's the spoon I had in my hand and YUMMMY! The texture to these are unbeatable! If you know the yogurt is in there, you can almost taste it, if no one tells...everyone stands around wondering what your secret is :)

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Nikki

Cooking Level: Expert

Home Town: Milton, Wisconsin, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Apr. 10, 2009

These were soft, and had an odd flavor, but I liked the odd flavor. They were definitely different, but nothing really special.

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Adele

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

Amazing! This is one of the best chocolate chip cookie recipes I've ever made. They have a great texture b/c of the yogurt. If vanilla nonfat yogurt is used, they have even better flavor! I cut down on the shortening and used slightly more yogurt in order to make them healthier.

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bakerschmaker23

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Reviewed: Mar. 23, 2009

These were delicious! I have now convinced myself they are healthy because they have yogurt in them...so i can feel better about over indulging! Thanks for the excellent recipe!

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00leah00

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 20, 2009

Awesome!! Finally found an eggless chocolate chip cookie that tastes like a good old fashion chocolate chip cookie!! Thank you Thank you Thank you!

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jang

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 3, 2009

Wow! great cookies! I also tried using lowfat vanilla yogurt and just a teaspoon of vanilla and they turned out great! and not rock hard the next morning.

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Rhedonda

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Reviewed: Feb. 18, 2009

I tried this recipe because I had yogurt I wanted to use up. Boy was I surprised...these are great tasting cookies. I used 1/4c. salted butter and left out the salt. My husband loves them. This is a keeper recipe. Thanks!

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hungry1

Cooking Level: Expert

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Reviewed: Jan. 30, 2009

This is an excellent recipe!! My daughter is allergic to eggs and milk. I love to find recipes that turn out and taste like the real thing! I was a little skeptical because often recipes turn out quite different with out eggs, but this one really works! The only diffrence I made was to use milk-free margarine, milk-free choc. chips and soy yogurt, but they still turned out delicious... even my husband thought they taste good.

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bvbuller

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

I didn't get crispy cookies, and I baked them about 12 mins because they just didn't seem done. The consistency is odd, unlike a chocolate chip cookie, and the yogurt taste is a bit overbearing. I cut down to 2/3 cup sugar total and used less butter. I think next time I will cut down on the yogurt and add applesauce. The cookies don't expand, keep that in mind, and they are lighter and not as buttery. Worth a try, but experiment a little bit.

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Kseniya B

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Reviewed: Jan. 4, 2009

These cookies are awesome. I didn't expect them to be as moist as they were. The recipe yields very authentic chocolate chip cookies with less fat, calories & guilt! I added chopped walnuts to mine. Great that they are eggless too. Thanks so much for posting!

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KVN2003

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

I had leftover homemade yogurt, and this recipe seemed like a good way to use up some of that. I followed this recipe exactly except I used all butter. The cookies are soft and came out tasty. They're a little different tasting from typical choco chip cookies, but that might be due to the tartness of my yogurt. I still prefer the chewy texture of "real" choco chip cookies though.

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