Prep Time : 3 hours 3 minutes

Cook Time : 15 minutes

Inactive Time : 3 hours

Servings : 24 pieces

Ingredients

• 1and ¼ cups whole-wheat flour
• 1cup all-purpose flour
• 1teaspoon baking soda
• ¾teaspoon salt
• ½cup + 2 tablespoons coconut oil, softened but not liquified
• 1cup firmly packed dark brown sugar
• ½cup granulated sugar
• 2teaspoons vanilla extract
• 2large eggs, at room temperature
• ½cup Athina Original Greek yogurt
• 2½cups dark or semi-sweet chocolate chips

Method

1. In a medium-sized bowl combine the flours, baking soda, and salt; whisk well to combine; set aside.
2. In the body of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric beater, beat the coconut oil, sugars, and vanilla on medium-speed until light and fluffy; about 2 minutes.
3. Add in the eggs, one at a time, beating well after each addition, and scraping down the sides as necessary. Add in the Greek yogurt, beating just until incorporated. Reduce the mixer speed to low and add in the dry ingredients, beating just until combined.
4. Turn the mixer off and stir in the chocolate chips with a wooden spoon.
5. Cover the bowl with a piece of saran wrap and refrigerate for at least 3 hours – up to 24 hours.
6. 30 minutes prior to baking, preheat your oven to 190° Line two large baking sheets with parchment paper; set aside.
7. Using a large spoon or melon baller (preferred), scoop out 3 tablespoon sized rounds of dough; using your hands roll the dough into a ball, then place on the prepared baking sheet. Repeat with all of the cookie dough, spacing them 2 inches apart on the baking sheet.
8. Bake cookies – one sheet at a time – for 12-15 minutes, or until golden brown.

Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.