You guys. I put the Chobani Conversion Chart to the test on Wednesday. (Sorry for waiting so long to share this with you.) It passed with flying colors. Way more than flying colors, actually.
I love me some chocolate chip cookies (who doesn't?!), and the recipe I use is perfection. It's not the one on the back of the chocolate chip bag. It's not one that's been passed down from generation to generation. This recipe comes from the little cookbook I got with my KitchenAid stand mixer. I mean, let's be honest—obviously the stand mixer people should have the best chocolate chip cookie recipe ever. Seriously, I have never baked a bad batch using this recipe. Ever. Which is why I was nervous about the whole use-Chobani-instead-of-butter thing.
Oh, man. It worked.
One cup of butter is truly equivalent to 1/2 cup of butter and 1/4 cup of plain Chobani Greek yogurt. This, at least, is the truth in terms of my experience.
I swear. Proof:
And a bit more nutritious. Butter versus plain Chobani? No contest in the health department. And in the cookie department, it seemed to make them a little lighter in texture, soft and moist, yet thick enough to satisfy any cookie craving in one or two bites.
You want one, right?
So...go make yourself some CHOcolate chip cookies. Like, right now. Use YOUR favorite recipe and see what happens. It's Sunday, and you've no doubt earned a cookie (or two).
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