Yogurt and chocolate cookies are really delicious for breakfast but also for a snack and very soft.
During this period I’ve been taken with baking cookies, even though my priority is leavened goods, but when I get an inspiration for a particular ingredient or type of recipe, it’s over!
In normal times I don’t bake many cookie recipes, also because I don’t have many types of molds that suit me, so I mostly make the ones to shape by hand, or to drop with a spoon directly onto the baking tray.
They are simple and quick to make and even the baking time is quite fast, you absolutely have to try them… then with the dark chocolate chips, they are really super delicious!
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
So let’s prepare them together following the ingredients and enjoy your meal!
Approx. 150 Kcal per cookie
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 16 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 1 medium egg
- 5 1/4 oz plain yogurt
- 1/2 cup sugar
- 2 tsp baking powder
- 3 1/2 tbsp sunflower oil
- vanilla extract
- 1 pinch ground cinnamon
- 2.8 oz 70% dark chocolate
Preparation of Yogurt and Chocolate Cookies
In a bowl, put the yogurt, egg, sugar, and mix well, then add the oil, baking powder, flour, liquid vanilla, cinnamon, and mix everything well until all the ingredients are well incorporated.
Finally, add the dark chocolate chips and mix well.
Prepare a baking tray lined with parchment paper and drop spoonfuls of the dough onto the tray, spaced apart from each other.
Preheat the oven to 356°F and bake in the hot oven for 15-20 minutes.
