Low Fat 'Chipits' Chocolate Chip Cookie Recipe

You can't find bags of chocolate chips in the Netherlands like you can in North America, so last time I was home for a visit, I picked up an extra large bag of 'Chipits' milk chocolate chips.

On the back of the package is a recipe for their 'Original Chipits Cookies' that I thought I would try today.

The original recipe has a lot of butter in it and so I thought I would practice what I preach and substitute half the butter for 1/4 cup of low fat Greek yogurt - like I posted a couple weeks ago, here.

The cookies turned out marvelously and were really easy to make. They are lower fat than the original recipe - but they still contain quite a bit sugar, I chose to use a xylitol-based sweetener to substitute out some of the sugar as well.

What You'll Need:

• Cookie sheets
• Hand mixer or electric mixer
• 1 large bowl (or your electric mixer's bowl) and one medium bowl
• Baking paper/parchment paper
• 1/2 cup room temperature butter
• 1/4 cup low-fat Greek yogurt
• 1 cup packed brown sugar
• 2 room temperature medium-sized eggs
• 1.5 tsp vanilla 
• 1/2 cup granulated sugar (I also substituted this for my xylitol-based sweetener, called Ideal)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups 'Chipits' chocolate chips (or your favourite kind that is available where you live)

What You'll Do:

• Pre-heat your oven to 375F (190C)
• Cover your baking trays with baking paper
• In your mixer's bowl (large bowl) cream together your butter, yogurt and sugars. To read more about the fine art of butter creaming, feel free to read this
• When fully creamed, add in your two, room-temperature eggs (having them room temperature is important - here is why!)
• Beat until mixed
• Pour in your vanilla extract and mix in completely
• In your medium-sized bowl, add in your flour, baking soda and salt
• Using a fork, stir until fully combined
• Gradually mix in the flour mixture into the butter mixture
• Ensure you scrape the sides of the bowl once or twice while you are mixing to ensure everything is totally combined
• Once combined, pour in your two cups of chocolate chips and hand blend until combined
• One your covered baking sheets, roll out tablespoon full amounts of batter onto the tray, well spaced apart as these cookies spread
• Bake in your pre-heated oven for 8-12 minutes or until just lightly browning on the outside edges - you will want these cookies to be a little gooey in the middle still
• Enjoy with a glass of milk...or wine, your choice...Martha doesn't judge and neither do I

The STEWART SCORE
Appearance: 2
Taste: 2
Ease: 2