This post was created in partnership with Stonyfield, King Arthur Flour, Dreamfarm & Silpat. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Two types and sizes of chocolate chips make these tender cookies doubly delicious!
My son turned 5 last week (!!), and I got to go into his Pre-K class to read one of his favorite books (The Pigeon Needs a Bath! by Mo Willems). I also got to bring a treat, so I asked what he wanted.
“Chocolate chip cookies with vanilla frosting.”
Since I’m perpetually experimenting with yogurt in the kitchen, I decided to put some Stonyfield Smooth & Creamy Whole Milk Plain Yogurt in both the cookie dough and the icing.
I usually use milk to thin out icing, but since I wanted to use it to write, I thought yogurt would add a nice richness. It totally did!
King Arthur Flour has been a pantry staple in my tiny kitchen for years now. It’s the most trusted brand by the resident bread maker in our Supper Club, and he has done yeeeeears of reserach. I used their 100% Organic All-Purpose Flour in these cookies. I love that it’s unbleached, never bromated, and consistently high-quality.
I’ve also been experimenting with coconut sugar lately, substituting it for brown sugar, with great results. It added a really rich, deep flavor and chewy texture to these cookies.
Another baking obsession of mine are these Ghirardelli 60% Cacao Bittersweet Baking Chips. I buy them in bulk from the wholesale club – that’s how much I love ’em! They’re larger than standard chocolate chips and stay kind of melty inside the cookies, even after they’ve cooled off.
I also had a partial bag of mini semisweet chips to use up, so I figured 2 chocolates would be better than 1.
It obviously was – it worked out beautifully!
I used a #30 scoop, which is just over 2 tablespoons, to portion out these cookies and got 33 cookies out of this recipe. I may have also snacked on sampled a bit of the dough, too, so you may get more than that.
Anyway, another thing that made these cookies fun to make was the use of Levoons from Dreamfarm. They’re measuring spoons that you squeeze to level the for accurate measurements. (Be sure to check out the end of this post to win a set for yourself!)
My son has been having a BLAST with them – he used them to make a pumpkin pie (almost totally by himself!) for a Friendsgiving celebration early last week.
Actually, it was the same day as his cookie party at school. We’ve been having a lot of delicious desserts over here lately.
Ahem.
I can’t remember the last time I baked cookies without using a Silpat non-stick silicone baking mat on my baking sheets. It helps prevent the cookies from sticking, and provides really consistent browning.
I let these cookies cool for a minute or 2 on the baking sheet before transferring them to wire racks to cool completely.
You want to make sure they’re totally cool before decorating them to ensure that your icing doesn’t melt all over the place.
These cookies are fantastic without the icing as well, but when the birthday boy requests a special dessert, I’m happy to oblige.
Want to win a set of Levoons for your own kitchen? To enter to win, leave a comment below telling me your favorite type of cookie. The contest will close on Friday, December 9, 2016 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!
Two types and sizes of chocolate chips make these tender cookies doubly delicious!
Ingredients
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
- In a large bowl with an electric mixer, cream together the butter, sugars, and yogurt for 1 full minute. Beat in the eggs, one at a time, until incorporated. Add vanilla, baking soda, salt, and cream of tartar and mix on low until combined. Stir in flour until just combined, then gently stir in chocolate chips.
- Drop the dough by large spoonfuls onto the prepared baking sheets (I used a #30 scoop, which is just over 2 tablespoons per scoop). Place 12 on each baking sheet, leaving space between each scoop of dough.
- Bake for 18-20 minutes in the preheated oven, or until edges are nicely browned. Let cool on the baking sheets for a minute or two before transferring to wire racks to cool completely. Repeat with remaining dough.
- Once the cookies are completely cool, make the icing. In a medium bowl, combine butter, powdered sugar, vanilla, and yogurt. Stir with a fork until smooth. If it's too thick, add a little more yogurt. If it's too thin, add a little more powdered sugar. You want it to be thick enough to hold its shape if you plan to write with it.
Notes
Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli
Big Flavors Rating: 5 Stars
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