Everyone loves strawberries, am I right or wrong? I don’t think I know anyone who doesn’t like these little red fellas. Even our French Bulldog loves strawberries! If you like the taste of strawberries, you’re sure to love these Yogurette Chocolate Chip Cookies too. They’re not made with fresh strawberries, but with chocolate that has a strawberry yogurt filling… plus a few freeze-dried strawberries. Perfect to enjoy the flavor all year round – even outside the strawberry season ;)
Yogurette chocolate was a standard item in our sweets drawer for a long time. I think a lot of people have a drawer like that, am I right? In recent years, however, this drawer has been used for other stuff… for reasons (aka. diabetes!). I haven’t been hoarding chocolate or other sweets for emergencies anymore for quite a while now. The chocolate you can still find in our house is for baking 99% of the time. Unless someone is coming over and I know they like certain stuff – then I will go shopping for it (and maybe munch on the leftovers) ;P
Well… so that type of chocolate is gone from the drawer(s). Unless it is needed for baking. Luckily you need the whole package of chocolate for these cookies here. There is no chance to nibble on the chocolate before or after baking – you need all of it ;P I mean, I could eat the whole batch of cookies afterward to get all the chocolate into my body… but that is not happening. Luckily ;P
Let’s get away from my »own personal problems« and focus on the cookies again! If you know Yogurette, you know how it tastes and smells and that’s exactly what the cookies taste and smell. Perfect! They really make your mouth water, no kidding! If you make these cookies and bite into the first one (while still a bit warm from the oven) you are going to chocolate-yogurt-strawberry heaven ;P
These cookies here are delicious – I can only recommend baking them immediately! If you can’t find the original chocolate you can use one of the many »copies« as well. Discount supermarkets have quite a selection of »alternatives« – chocolate with strawberry and yogurt filling is quite popular, I think. One of the ingredients in the recipes might be harder to find in a discount supermarket. The freeze-dried strawberries* you need for the recipe, are normally sold online or can be found in drugstores, for example. At least here in Germany ;)
Freeze-dried strawberries are flavor bombs! I would love to use fresh strawberries, but they are simply not suitable for cookies like these here. The moisture from fresh strawberries would ruin the cookies and make them super soft and soggy. Freeze-dried is the only way to go for delicious strawberry flavor!
You don’t need much of these freeze-dried strawberries – there is usually quite a lot of them leftover when you buy a whole package. However, these dry strawberries are perfect for smoothies, muesli, or for preparing strawberry ice cream. You can add so much strawberry flavor to everything!
Well… in case you are looking for more delicious cookies, you’ve come to the right place. I got countless cookie recipes here on the blog. You should definitely try my Coconut (Mounds) Chocolate Chip Cookies and my Chunky Chocolate Chip Cookies – both are really delicious!
INGREDIENTS / ZUTATEN
(15-16 cookies)
1/2 cup (120g) butter, melted & lukewarm
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
6.7 oz. (190g) spelt flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. milk
3.5 oz. (100g) Yogurette*, roughly chopped
2.8 oz. (80g) chocolate chips* (semi-sweet)
0.7 oz. (20g) freeze-dried strawberries*, crumbled
some additional chocolate and strawberries (optional)
(15-16 Cookies)
120g Butter, geschmolzen und handwarm
100g Zucker
50g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
190g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/2 TL Salz
2 EL Milch
100g Yogurette*, grob gehackt
80g Schokoladendrops* (Zartbitter)
20g Erdbeeren (gefriergetrocknet)*, zerbröselt
etwas zusätzliche Schokolade und Erdbeeren (optional)
DIRECTIONS / ZUBEREITUNG
1. Melt the butter and let cool down a bit. Roughly chop the Yogurette chocolate and set aside.
2. Add both sugars and the melted butter to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. In a separate bowl combine flour, baking powder, and salt. Add together with the milk to the large bowl and mix until just combined. Next, add the chopped chocolate, chocolate chips and crumbled (freeze-dried) strawberries and fold in. Place the dough in the fridge for at least 1 hour.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* (or two tablespoons) and place dough portions with some space in between on the prepared baking sheet – the cookies spread a bit. If you like, you can press some additional chopped chocolate into the dough (optional). Bake the cookies for about 11-12 minutes – the edges of the cookies should be firm with a bit of color. In the middle, the cookies should still be soft. Remove from the oven, sprinkle immediately with some crumbled freeze-dried strawberries (optional), and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
1. Die Butter schmelzen und wieder etwas abkühlen lassen. Die Yogurette grob hacken. Zur Seite stellen.
2. Beide Zuckersorten mit der geschmolzenen Butter in einer großen Schüssel für etwa 2-3 Minuten hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit dem Backpulver und Salz vermischen und dann zusammen mit der Milch zur großen Schüssel dazugeben und nur kurz unterrühren. Gehackte Yogurette, Schokoladendrops und zerbröselte Erdbeeren dazugeben und unterheben. Den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Ofen auf 180°C (360°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer* oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen – die Cookies laufen etwas auseinander. Wer mag, kann noch etwas gehackte Schokolade in den Teig drücken (optional). Die Cookies für etwa 11-12 Minuten backen – die Ränder der Cookies sollten fest sein und dürfen etwas Farbe bekommen haben, die Mitte der Cookies sollte aber noch weich sein. Aus dem Ofen holen, direkt mit einigen zerbröselten Erdbeeren bestreuen (optional) und etwa 5 Minuten auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen und weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
Easy Yogurette Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 01:30
- Yield: 15 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Delicious sweet cookies with a popular chocolate in Germany: easy Yogurette Chocolate Chip Cookies. Try not to eat all at once! ;P
Ingredients
1/2 cup (120g) butter, melted & lukewarm
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
6.7 oz. (190g) spelt flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. milk
3.5 oz. (100g) Yogurette*, roughly chopped
2.8 oz. (80g) chocolate chips* (semi-sweet)
0.7 oz. (20g) freeze-dried strawberries*, crumbled
some additional chocolate and strawberries (optional)
Instructions
1. Melt the butter and let cool down a bit. Roughly chop the Yogurette chocolate and set aside.
2. Add both sugars and the melted butter to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. In a separate bowl combine flour, baking powder, and salt. Add together with the milk to the large bowl and mix until just combined. Next, add the chopped chocolate, chocolate chips and crumbled (freeze-dried) strawberries and fold in. Place the dough in the fridge for at least 1 hour.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* (or two tablespoons) and place dough portions with some space in between on the prepared baking sheet – the cookies spread a bit. If you like, you can press some additional chopped chocolate into the dough (optional). Bake the cookies for about 11-12 minutes – the edges of the cookies should be firm with a bit of color. In the middle, the cookies should still be soft. Remove from the oven, sprinkle immediately with some crumbled freeze-dried strawberries (optional), and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
Notes
The kitchen is calling, time to bake!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
