I opened the fridge to get my mornings intake of yoghurt just to find out that it's expiring today. Blimey, I thought I'm not going to have all 450g of Rachel's-organic-low-fat-vanilla-bio-live-yoghurt-even-more-delicious with my morning coffee. This is what happens when you go to the shop, see the magic offer of 3 for blah pounds and just go for it or like I did - dive for it. And here I am, looking at the every minute expiring yoghurt and shouldn't organic go bad even before it expires? What to dooo? My mom taught me not to throw away food which is technically still OK. Cookies? Yes! I will make cookies! I mean there are all sorts of cookies these days so I was positive I will find the recipe for the Yoghurt ones. I found chocolate chip yoghurt cookie recipe but i made it my own way.
1+3/4 cups flour (I did wondered what sizing is a
CUP? Is it a real cup? Well, I used a normal cup for measuring and you will not believe but a so called
CUP is a 200g. It's a good thing that I actually made those cookies and tasted them and they were
OK - all three so far...)
3/4 tsp. baking soda
1/4 tsp. sea salt (I didn't put any as the butter was salted anyway)
1/4 tsp. cinnamon (Yes! I've got that in the cupboard)
1/8 tsp. nutmeg (No no no I haven't got that so what did I put? Grounded almonds! God help me...)
1/2 cup (1 stick) unsalted butter; room temperature (Of 250g you should get 4 sticks of butter, well my cookies had 2 sticks then instead of 1 as I've cut 250g in half. Folks, half of the butter is a half of actual cup and it did make sense. What do they say? Time is the best teacher? Ask someone for advise? Or be smart enough and just Google it before you mess it up? Yeah..)
1/2 cup sugar
3 tbsp. dark maple syrup (
Golden syrup was handy again)
2 tsp. vanilla
1 egg
1/2 cup Greek yoghurt (whole milk or 2%) (Not-yet-expired-Rachel's-organic-low-fat-vanilla-bio-live-yoghurt-even-more-delicious)
1 cup pecans; roughly chopped (No pecans either.. I've put mixed nuts that I had. Not fussy about cups, grams so added a handful)
12 oz. Bittersweet chocolate (no less than 60% chocolate) (No chocolate either.. I used raisins, big humongous raisins. No measuring applied, I just dropped a handful)
How to bake:
1. Preheat oven to 350°F (I done it on 180 C). Lightly grease two baking sheets with either butter or olive oil (No baking sheets since the cookie making before the last time if it makes sense. I only greased the baking tray).
2. Mix flour, baking soda, cinnamon, nutmeg, and salt together (don't use salt if you are using salted butter. This is my tip on cutting down the salt).
3. In a large mixer, cream together the butter and sugar until light in fluffy (about less than 5 minutes) (No fancy mixers? No problem, just mix it with your hands or wooden spoon).
4. Add the egg, vanilla, and maple syrup to the butter. Mix until just fully incorporated.
5. Add half of the flour mixture to the butter-egg mixture. Mix until just incorporated. Mix in the yoghurt. Add the last half of the flour mixture to form the cookie batter. Mix until just incorporated. Do not over mix. The batter might be a little tough.
6. Fold in the pecans and the chocolate chips into the batter.
7. Drop cookie batter by the teaspoons onto the greased baking sheets, at least one inch apart. Bake for 12 to 15 minutes, or until the cookies are just beginning to turn golden brown.
8. Remove the cookies onto a wire rack to cool (Another NOT-FOUND-IN-THE-CUPBOARD-NO-WORRIES tip: it was actually very easy to remove the cookies from the baking tray and it's probably even better that i didn't use the baking sheet. On the other hand it might be due to the fact that I used 2 sticks of butter...
9. Enjoy! (I did very much!)
