Name: Double Chocolate Chip Cookies with Vanilla Icing
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup white sugar; 1 cup coconut sugar; 2 large eggs; 2 tablespoons plain yogurt (I used Stonyfield Smooth & Creamy Whole Milk); 2 teaspoons vanilla extract; 1 teaspoon baking soda; 3/4 teaspoon kosher salt; 1/2 teaspoon cream of tartar; 3 cups all-purpose flour (I used King Arthur Flour 100% Organic); 1 cup mini semisweet chocolate chips; 1 cup 60% bittersweet baking chips (I used Ghirardelli); 3 tablespoons unsalted butter, softened; 2 c powdered sugar; 3/4 tsp vanilla; 3 tablespoons plain yogurt

Description

Two types and sizes of chocolate chips make these tender cookies doubly delicious!

Ingredients

Units Scale

For Cookies:

1 cup unsalted butter, softened
1 cup white sugar
1 cup coconut sugar
2 large eggs
2 tablespoons plain yogurt (I used Stonyfield Smooth & Creamy Whole Milk)
2 teaspoons vanilla extract
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon cream of tartar
3 cups all-purpose flour (I used King Arthur Flour 100% Organic)
1 cup mini semisweet chocolate chips
1 cup 60% bittersweet baking chips (I used Ghirardelli)

For Icing:

3 tablespoons unsalted butter, softened
2 c powdered sugar
3/4 tsp vanilla
3 tablespoons plain yogurt

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size:
Calories: 247
Sugar: 25 g
Sodium: 77.8 mg
Fat: 11.1 g
Saturated Fat: 6.7 g
Carbohydrates: 35.1 g
Fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 29.5 mg