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Double Chocolate Greek Yogurt Cookies

Yield: 24 Cookies
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes

Ingredients

  • ½ cup (106 g) brown sugar
  • ½ cup (106 g) granulated sugar
  • 2 tablespoons coconut oil or butter, softened but not melted
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt (see note)
  • 1 teaspoon vanilla
  • 1 ⅔ cups (237 g) white whole wheat flour (see note)
  • 1 teaspoon baking soda
  • ⅓ cup (28 g) natural, unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup (170 g) chocolate chips

Instructions 

  • Preheat the oven to 375 degrees F.
  • In a large bowl with a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), mix together the brown sugar, granulated sugar, coconut oil or butter, and eggs until light and creamy, about 2-3 minutes.
  • Add the yogurt and vanilla and mix until combined.
  • In a separate bowl, whisk together the flour, baking soda, cocoa and salt. Add to the wet ingredients with the chocolate chips and mix until just combined. Let the batter rest for 10 minutes.
  • Drop by heaping tablespoonfuls (I use my #40 cookie scoop) onto parchment- or silpat-lined baking sheets.
  • Bake for 7-9 minutes until just set (don’t overbake or the cookies might be dry - err on the side of underbaking).

Notes

Measuring Flour: let's talk for a second about measuring whole wheat flour. If you are using the weight measures in the recipe, you don't need to worry about this but if you are using cup measures, keep in mind that freshly ground whole wheat flour is much fluffier than whole wheat flour that's been compacted when sold at the store or even stored in your freezer (if you've ground it yourself). If you are measuring freshly ground whole wheat flour, dip your measuring cup into the bowl of flour and gently shake to level (normally this is a no-no when measuring flour but in this case you want to slightly - not a lot, just slightly - compress the fluffy flour). If using storebought wheat flour or flour that's been sitting long enough to compact, fluff it up really, really, really well before scooping the cup in and using a straight edge to level or instead of stirring it up, consider spooning the compacted flour into the cup and then leveling with a straight edge. Basically, you don't want to overflour these cookies.
Flour: all-purpose flour can be subbed for the whole wheat if desired.
For the Yogurt: give it a good stir before scooping it out so the whey/liquid can be evenly mixed throughout before measuring.