In an attempt to make super healthy chocolate chip cookies, I experimented with multiple substitutions and ended up with these fun little balls. I replaced half of the butter in the original cookie recipe with Greek yogurt, which is why the dough never flattened. Instead, they just baked in their original ball-shaped form. I also reduced the amount of sugar and replaced some of the flour with whole wheat flour.
When I looked into the oven and didn’t see anything that slightly resembled a cookie, I panicked. Why were my cookies still shaped like spheres?!! I was disappointed that my supposedly healthy cookies were no longer cookies but at least I ended up with a new type of dessert…healthy balls of baked chocolate chip cookie dough!
The texture of these chocolate chip cookie balls is hard to describe…they’re very soft and doughy, almost like a bread. Because of the butter substitution, they are not greasy like regular cookies. However, they still taste like chocolate chip cookies! I guess you could say it’s a hybrid of a bread and cookie…a brookie??
P.S. Be prepared for more experimental baking 😉
CHOCOLATE CHIP COOKIE BALLS
1 1/4 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Greek yogurt
2/3 cup brown sugar
1 teaspoon vanilla extract
2 egg whites
2/3 cup chocolate chips
Preheat oven to 350 degrees F. Take out baking sheets and spray with cooking oil.
In a medium bowl, mix flours, baking soda, and salt. Set aside.
In a stand mixer, mix butter, yogurt, and sugar at medium speed until blended.
Add vanilla extract and egg whites. Mix for 3 minutes.
Add the flour mixture (one half at a time) and chocolate chips. Mix evenly.
Spoon out dough by the tablespoon and roll into balls using hands. You can put the balls close to each other on the sheet since they don’t spread.
Bake for 12-15 minutes, until golden brown.