Pour a glass of milk to help wash down these decadent cookies or dip each cookie in the glass for a classic combo everyone remembers.

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PREP10 min
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Cooking10 min
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Ready in20 min



  1. Step
    In a bowl, whisk together flour, baking soda and salt; set aside.
  2. Step
    In a large bowl, using a handheld electric mixer beat together ghee, brown and granulated sugar for about 2 minutes or until very creamy and smooth. Beat in yogurt and vanilla. Add flour mixture and stir to combine. Add chocolate and stir to distribute evenly.
  3. Step
    Preheat oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
  4. Step
    Using a heaping tbsp (15 mL) measure or small ice cream scoop, drop batter onto prepared pan leaving about 2 inches (5 cm) between each cookie. Bake for 10 to 12 minutes or until just set and light golden around edges. Let cool completely. Repeat with remaining batter.


Cranberry White Chocolate Variation:

Omit chocolate and substitute 1 cup (250 mL) chopped white chocolate or white chocolate chips and 1/2 cup (125 mL) dried cranberries. You can also add 1/3 cup (75 mL) chopped pecans or walnuts if desired.

Orange and Dark Chocolate Variation:

Substitute the semi-sweet chocolate with dark or bittersweet chocolate. Add 1 tsp (5 mL) grated orange zest with vanilla in recipe.

Snickerdoodle Variation:

Omit chocolate. Add 1 tsp (5 mL) ground cinnamon to flour mixture. Roll cookie dough into balls and roll each in mixture of 1/3 cup (75 mL) granulated sugar and 2 tsp (10 mL) ground cinnamon before baking.

Nutritional info per serving:

1 Cookie

Calories 170
Protein 14 g
Carbohydrates 22 g
Saturated Fat 5 g
Trans Fat 0.4 g
Cholesterol 15 mg
Sodium 130 mg
Fibre 1 g
Surgars 5 g

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When using ghee, the cookies take about 10 minutes to bake. With butter they take about 12 minutes. Beating the ghee with the sugar helps to dissolve the sugar better.