Yoghurt chocolate chip cookies


1/2 cup brown sugar

1/2 cup white sugar

1/4 cup butter/margarine (55g)

1/4 cup shortening (55g)

1/2 cup yoghurt (115g)

2 tsp vanilla extract

1&3/4 cup flour (220g)

1/2 tsp salt

2 cup semisweet chocolate chips

1. Preheat oven to 190deg Celsius

2. Cream sugars, margarine and shortening till light and fluffy. Stir in yogurt, vanilla. Combine flour, baking soda, salt. Stir into creamed mixture, mix well. Add chocolate chips. Dropp by rounded teaspoons 2 inches apart on greased cooking sheets.

3. Bake for 8-10min till edges begin to brown.


– 10 mins is insufficient to cook the dough. Add at least oneadd a half min more.

– sugars are halved, yet the overall product is too sweet. Could be due to the chocolate chips too, as ordinary milk chocolate chips are used instead of semi sweet ones.

– chocolate chip amount is too much. Could be halved otherwise it feels like a mouthful of chocolate chips with some dough. Also results in an overly sweet cookie.

– shortening probably leads to the crunchier texture. However, the cookie became very doughy the next day. Was it due to Improper storage? The only way to know is to repeat the exact recipe then store differently. It’s very ‘lou fong’.. (lost crunch)

– freshly baked cookies which were cooled was crunchy and nice. But overnight, the crunch was lost and cookie became doughy.

Shall test on the storage next time… With less amount and sweetness of chocolate chips. Increased baking time. Further reduction of sugar…


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