Reviewed: May 13, 2012

Great recipe! I was out of eggs, but my kids wanted to make cookies. I used plain greek nonfat yogurt and used 1/2 cup butter instead of half butter/half shortening. I also used butterscotch chips and added a 1/4 tsp cinnamon. I don't think I'll make these with eggs ever again! Must more moist this way. Yum!!

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Reviewer:

heidiher

Reviewed: May 10, 2012

This was a great quick recipe for cookies. I didn't have any shortening on hand so I used 1/4 cup margarine and 1/4 cup butter (to replace shortening). I chilled the dough well before putting them in the oven and increased the oven temp by 20 degrees. I found they needed to bake longer than suggested to be cooked all the way through.

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Reviewer:

purc0044

Cooking Level: Beginning

Home Town: Annandale, Minnesota, USA

Living In: Chicago, Illinois, USA

Reviewed: May 7, 2012

Too sweet for my liking. o well

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Reviewer:

karman

Reviewed: Apr. 1, 2012

I am just taking these out of the oven and they look great! I made a few subs to make it even more healthy. I used 1 cup whole wheat pastry flour, and 3/4 cup unbleached all-purpose Used the 1/4 cup butter, then reduced shortening to 3 Tbsp, adding 1Tbsp applesauce Used 1/2 cup plain greek yogurt (a little more than 1/2 cup actually) Also, I decreased choc. chips to 1.5 cups and increased vanilla to 3 teaspoons. I think 1.5 cups choco chips is plenty! ----- I just tried one, delicious!! This will be my new standby! I love the less butter of the recipe, and the cookies still taste great. Thanks so much!

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Reviewer:

Catherine

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Mar. 6, 2012

Great idea. Always looking for a healthier version of all recipes. I used room temp 1/4 coconut oil instead of the butter/shortening and added 1/4 c applesauce. I also used greek yogurt and added crushed walnuts. Hubby loved them! this one is a keeper!

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Reviewer:

nanseawhy

Reviewed: Feb. 26, 2012

Good recipoe - I loosely doubled it the first time I made it - using only 2 cups of mini chocolate chips and not 4 which would have been a crazy too much. The batter doesn't spread very much so I could get 20 cookies on my 17 x 11 size cookie sheet. I ended up with about 75 cookies. These really are very good - I used vanilla yogurt and have none of my usual desire to experiment with any other yogurt flavour.

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Reviewer:

hhamilton

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

I replaced yogurt with cream cheese.... DELICIOUS!!! Very moist and soft.

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Reviewer:

white_angel

Reviewed: Feb. 17, 2012

I followed this recipe exactly and these may be the best chocolate chip cookies I've ever eaten. I'm pretty sure I won't be making any other recipe again ... ever!

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Reviewer:

Rain

Reviewed: Feb. 7, 2012

Full disclosure: I followed other suggestions for modifications and I have a sneaky feeling that's why these didn't turn out. So...don't use just 2/3 c total sugar and DO add the shortening, and they'll probably turn out as 4/5 star-ish as everyone's saying.

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Reviewer:

shydk

Reviewed: Feb. 5, 2012

just made these, yummmmy, i was looking for a cookie that was a bit healthier, lol. i used coconut oil since i don't buy shortening, i used greek yogurt because that's what i had & added some chopped almonds, yummy, i did half brown sugar & half stevia but that's my mix, so good. a little note, the cookies don't really spread, mine didn't so after you put them on the sheet press them down a little bit, chewy, good texture, soft, awesome.

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