Egg-less Chocolate Chip Cookies

Full disclosure: This recipe is the Nestle Toll House Chocolate Chip Cookie recipe without the nuts and eggs.

The other night after dinner, the question was asked "So.. what's for dessert?". This is a common question in my house. Upon inspection of the fridge, freezer, and pantry it  was discovered that there was, in fact, nothing for dessert. (cue the sad faces).

I thought surely we must have at least the ingredients for cookies!
We did. Except for the eggs. We were fresh out of eggs.

With a quick Google search it was discovered that there were substitutes for eggs that I did have in my fridge. (Thanks to my sister, Nicole, for doing the Googling)
Mayonnaise seemed to be the most popular substitute for eggs in a cookie recipe. That got me thinking... Greek yogurt is commonly substituted for Mayo, so why not try Greek Yogurt in my cookies?

IT WORKS! They're delicious, fluffy, moist, and you'd never know they were made with yogurt and not eggs!

I salted some of them but left the rest as they were. We took them to D's mom's house for Labor Day weekend where they were all devoured. Some liked the salted ones best, some liked the old fashioned ones the best. I think they were both delicious.

Egg-Less Chocolate Chip Cookies

2 + 1/4 Cups All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 cup (2 sticks) Softened Butter
3/4 cup White Granulated Sugar
3/4 cup Brown Sugar
1 tsp Vanilla Extract
4 tbs Plain 0% Greek Yogurt
2 cups Chocolate Chips

Preheat oven to 375*.
Combine flour, baking soda, and salt in a bowl and set aside.
Cream together the butter and sugars. When the butter/sugar mixture is fluffy, add the vanilla and yogurt and mix well.
Gradually beat in the flour mixture. Fold in the chocolate chips.
At this point, you may need to get your (clean) hands in the mixture to really get it all mixed.
Chill the dough for about 20 minutes.
Drop rounded tablespoons of dough onto a greased cookies sheet and bake for 9-11 minutes. Allow to cool on a wire rack before eating.

**SALTED- sprinkle salt on the tops of the dough balls and then bake.**