Yogurt Cocoa Shortcrust with Chocolate Chips: Soft and Super Delicious: If you love chocolate desserts, this recipe will win you over: the yogurt cocoa shortcrust with chocolate chips is an even more delightful version of the classic. Soft, fragrant, and full of flavor, it is perfect for making cookies, tartlets, or as a base for more elaborate desserts.
The unsweetened cocoa in the dough gives an intense flavor that pairs wonderfully with the chocolate chips, creating an irresistible result both for breakfast and a snack. I often make it when I want to surprise my son with something special: the smell coming from the oven is incredible and immediately brings cheer to the house!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 79.41 (Kcal)
- Carbohydrates 16.02 (g) of which sugars 6.93 (g)
- Proteins 1.89 (g)
- Fat 1.57 (g) of which saturated 0.51 (g)of which unsaturated 0.12 (g)
- Fibers 0.70 (g)
- Sodium 20.40 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare the yogurt cocoa shortcrust with chocolate chips, only simple ingredients that we usually have in our pantry are needed. The unsweetened cocoa makes the dough fragrant and intense, while the yogurt keeps it soft and light.
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup brown sugar
- 1/2 cup yogurt (plain)
- 1 packet baking powder (for sweets)
- 1 pinch salt
- 3/4 cup dark chocolate chips
Nutritional Information (for about 25 cookies)
Calories per serving (1 cookie): ~120 kcal
Carbohydrates: 16 g
Proteins: 2 g
Fats: 5 g
Tools
To get a perfect shortcrust, you don’t need big equipment: with a few basic utensils, you can easily prepare the dough and your cookies.
- 1 Bowl large bowl
- 1 Wooden Spoon wooden spoon
- 1 Plastic Wrap plastic wrap
- 1 Baking Tray baking tray
- 1 Parchment Paper parchment paper
The yogurt cocoa shortcrust with chocolate chips is made in no time with simple ingredients that we almost always have on hand: flour, cocoa, sugar, yogurt, butter (or seed oil), and of course plenty of chocolate chips.
You can use it for soft cookies, but also as a base for a tart filled with jam or spread.
And if you want to personalize it, you can add chopped hazelnuts, orange zest, or white chocolate pieces.
What are you waiting for? Try my yogurt cocoa shortcrust with chocolate chips now and let me know what you think!
Steps
The preparation is really simple: just a few steps and an hour in the fridge to have a soft and fragrant dough, ready to bake.
1. Prepare the base
In a large bowl, mix the flour with a pinch of salt and the cocoa.
Separately, beat the yogurt and butter pieces (or oil or margarine) with an electric mixer or spatula.
Mix until you obtain a soft cream.
Add the baking powder to the flour and cocoa mixture, and finally add the butter and sugar mixture.
Knead by hand or with beaters until you get a soft well-mixed dough.
This dough does not need to rest.
4. Baking
Roll out the shortcrust and shape cookies or line a tart mold. I recommend placing it in the refrigerator for 10 minutes wrapped in plastic wrap. Then proceed with baking.
Bake in a static oven at 356°F for about 15 minutes.
The yogurt cocoa shortcrust with chocolate chips is the perfect recipe for those who love chocolate desserts but don’t want to give up simplicity. It is easy to make, requires few ingredients, and delivers truly irresistible cookies and tartlets.
Recommended Variations and Notes
Variations and Tips
For a lighter version, replace the butter with seed oil.
You can use cocoa or vanilla yogurt for a different taste.
Add orange zest for a fragrance that enhances the chocolate.
Try with white or milk chocolate chips for a delicious contrast.
Decorate the cookies with powdered sugar to make them even more inviting.
Yogurt Cocoa Shortcrust with Chocolate Chips – Easy and Delicious Recipe
FAQ (Questions and Answers)
Often when I prepare the yogurt cocoa shortcrust with chocolate chips, I get asked the same curiosities: can I replace the butter? How long does it last? Is resting in the fridge really necessary?
To make everything easier for you, I have gathered here the answers to the most frequently asked questions, for perfect success.
1. Can I replace butter with oil?
Yes, instead of 120 g of butter, you can use 100 g of seed oil: the shortcrust will remain soft and light.
2. Do I absolutely have to let the dough rest?
Yes, resting in the fridge is essential to compact the shortcrust and make it workable without sticking.
3. How can I store it?
The cookies remain soft for up to 4-5 days if stored in a tin box or airtight container. You can also freeze the raw dough.
Try it and leave me a comment to let me know if you liked it and run to the kitchen to prepare this Yogurt Cocoa Shortcrust with Chocolate Chips.
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