Coco-pine nut chocolate chip cookies


D has been craving homemade chocolate chip cookies of late and so a totally unexpected snow day last Monday carved out the time for me to complete such a worthy activity. I’m by no means a talented baker, but do love sweets, so was delighted when my spin on the Trader Joe’s chocolate chip cookies recipe turned out so well. Here are all the ingredients you’ll need ~

Chocolate chip cookies ingredients

I halved the butter by substituting a 1/4 cup of Greek yogurt in lieu of  the second stick. I also was amazed (as I am every time I use brown sugar) at how fluffy my stock was ~ 

Brown sugar toolDid you know, when moistened with a bit of water, a terra-cotta disk will prevent your brown sugar from packing and hardening? You can get them at any kitchen supply store, mine came from Sur la table.

Whilst pulling out all my ingredients, I felt inspired to experiment a bit and so decided to add flaked coconut and pine nuts, as well ~

Coco pine nuts ready for oven

I wasn’t sure how D would feel about the experiment and so opted halvies for flavors ~

Finished chocolate chipsThe entire experiment was a success, both flavors were delicious and moist and didn’t taste like they were missing butter. Unfortunately, Riley took care of about 2/3 of them while we were visiting D’s grandparents … 

Guilty rileyOf course we were unhappy with our 8-year-old-acts-like-a-2-year-old buddy, but next time we’ll wisen up before leaving such tempting treats on the counter!

Coco-pine nut chocolate chip cookies
You will need ~ 
2 1/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter, softened
1/4 cup of Greek yogurt
1 tsp vanilla extract
2 eggs
1 package semi-sweet chocolate chips
1/2 cup of pine nuts
1 cup of flaked cocounut

Procedure
Preheat oven to 375 degrees. Combine flour, salt and baking soda in medium bowl and set aside. In a separate, larger bowl, combine brown sugar, granulated sugar, softened butter, Greek yogurt and vanilla. Beat until creamy. Add eggs invidivually and beat into creamy mixture. Gradually add in dry ingredients and incorporate completely. Drop mixture by generously rounded teaspoons onto ungreased cookie sheets. Bake for 8 to 10 minutes. Allow to cool for three minutes and then eat ASAP!

Yields almost 3 dozen medium cookies or 4 dozen small cookies. 

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