In a mixer with a paddle attachment, cream butter and sugars. Add the eggs one at a time, mixing well after each one. Add yoghurt and vanilla extract and mix until just blended.

Combine flour, baking powder, and salt in a small bowl. Add to the batter in the mixing bowl and mix well, scraping sides of bowl to incorporate dry ingredients. Add chocolate chips. Mix on low speed just until chips are mixed in.

Turn out cookie dough onto a floured surface. Roll out dough to ½-inch thickness. Cut with a 3-inch cookie cutter and place on a non-stick cookie sheet. Bake at 350°F for 15 to 18 minutes, until firm and golden. Cool completely on cooling racks and store in an airtight container.

Makes about 18 3-inch cookies.


*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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