Yogurt Chocolate Chip Cookies

I wanted to make cookies, but I didn't have any eggs. Who knew there were eggless cookie recipes that are delicious. The yogurt makes these nice and moist. I used butter instead of shortening. Recipe courtesy of Kim Chin and allrecipes.com

• Ready In: 20 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 1⁄2 cup brown sugar, packed
• 1⁄2 cup granulated sugar
• 1⁄4 cup butter
• 1⁄4 cup shortening
• 1⁄2 cup plain nonfat yogurt
• 2  teaspoons vanilla extract
• 1 3⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  cups chocolate chips (semi-sweet)

Directions

1. Preheat oven to 375 and grease cookie sheets.
2. In a medium bowl, cream together the brown sugar, white sugar, butter, and shortening until light and fluffy.
3. Stir in yogurt and vanilla.
4. Combine the flour, baking soda, and salt.
5. Stir into the creamed mixture until incorporated and then mix in chocolate chips.
6. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
7. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
8. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.