In the past days here in Midwest we experienced a “Polar Vortex”: the temperature dropped down to 33 F below zero making the coldest temperature of all the time as far back as record goes in our area. This cold was been “life threatening” and of course all the schools and many public places were closed. So, what could a mom do (besides getting crazy 😉 ), locked indoor with four little girls for four days in a row with her husband out of town? Besides the cuddling, reading, crafting and TV watching, of course, WE BAKED!
Before to start baking, if I am going to do it with my daughters (8, 6, 4 yo and 9 months) – I get sure I pick a recipe that: 1) it’s easy; 2) it’s quite fast to be made; 3) it’s the less messy as possible; 4) it’s a “kid friendly treat”. And here we go, by surfing on INSTAGRAM (ps. if you are curious to have a look to my Instagram page click here) I found this delicious recipe posted by BARBIEMAGICACUOCA, and I tell you, it’s really worth a try!
This chocolate chips cookies are made with plain greek yogurt, vegetable oil instead of butter, and don’t require any kind of complicate procedure: you just toss all the ingredients together, make small balls by hand, and bake for 20 minutes! The results are 25 beautiful cookies, soft on the inside and crunchy outside, that would create addictions! And, if they will make it to the day after, they will loose their softness but still be delicious and perfect for breakfast. My girls loved making these cookies with me, and, besides the weighting of the ingredients, they could follow the recipe totally by themselves (of course with my 8 year old leading the team!).
INGREDIENTS FOR about 25 COOKIES
1/2 cup (100 gr.) Greek Yogurt
1/4 cup (50 ml.) vegetable oil (I used coconut oil)
2/3 (80 gr.) cup brown sugar
1 tbs. honey
1 tbs. vanilla extract
12 oz. or 1 1/2 cup (250 gr.) all purpose flour
1 1/2 tsp. (16 g.) baking powder
2/3 cup (80 gr.) semisweet chocolate chips
powdered sugar for dusting
In a bowl mix together egg, yogurt, vanilla extract, sugar, oil and honey until you get a smooth and liquid batter. In the original recipe they suggested to use vegetable oil. I used the coconut one and it worked perfectly.
Then, add the flour sifted with the baking powder a little bit at a time. You will obtain a soft and crumble dough, easy to shape just by hand. It should not be sticky, in case, add a bit of extra flour.
Preheat the oven at 360 F. (180 C.). Add to the dough the chocolate chips and kneed for a minute to spread evenly the chocolate chips to the dough. First make one big ball, and then (with the use of a scale if necessary) make 0.9 oz. (25/30 gr.) sized balls and place them in an oven sheet lined with parchment. Keep them quite far from each other because they will raise a bit.
Bake for 20 minutes in the middle rack.
TIPS: – these cookies could last up to two days if properly stored in a cookie jar (good luck with that! In my house they lasted maybe 8 hours!);
– I would keep these recipe at hand whenever you have kids over for playdates, to surprise them with something really fast and easy to make at the moment.
I really hope you will like this recipe as much as we did, and, would you like to share your favorite chocolate chip cookies with me?
What is the recipe you like to prepare with the help of your kiddos?
I would love to experiment more recipes like this!
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