Ingredients:

1/4 cup butter, at room temperature
1/2 cup light brown sugar
1/2 cup vanilla noosa yoghurt
1/2 teaspoon baking powder
1 cup flour
1 cup semi-sweet chocolate chips

Preheat the oven to 375. Line 2cookie sheets with parchment paper.
In a medium bowl, cream together the brown sugar and butter until light and fluffy. Beat in the vanilla. In a small bowl, whisk together the flour, baking powder. Stream the flour into the butter/yoghurt mixture until a soft dough forms. Fold in chocolate chips. Place healthy teaspoons of dough roughly 2 inches apart onto the lined cookie sheets.
Bake for 8 minutes or until the bottoms are golden. Remove to wire racks to cool completely.

Yield: about 1 1/2 dozen cookies

My thoughts:

If you like cake-like, moist cookies, these are the cookies for you! When noosa first approached me about developing a recipe using their yoghurt, I immediately said yes because I was already a big fan. I love creamy, smooth, lightly tart Australian-style yoghurt and I think their flavors ( my personal favorites are  the strawberry-rhubarb and the cranberry-apple) are some of the truest found in yoghurt. They sent me a big box of flavors to play with but I was drawn to the vanilla because it not only comes in a 24-oz tub but it was totally flecked with vanilla bean seeds and had a really pure vanilla flavor. I’ve been craving chocolate chip cookies for a while now so it only seemed natural to use the vanilla yoghurt in a batch. Like I said, these are more cake-like than crisp; sort of like a cookie scone if you can imagine that! They were a big hit and super easy to make (and allergy-friendly–they are egg-free thanks to how thick and rich the yoghurt is!) with only 6 ingredients.

I buy my noosa at the regular supermarket and Target but if you are having trouble, check out their product locator.