Ingredients
Method
Preparation
- Heat-treat the flour for safety by spreading it on a baking sheet and baking at 350°F for 5-7 minutes, stirring once. Allow to cool completely.
- In a medium bowl, cream together the softened butter and brown sugar until smooth and slightly fluffy, about 1-2 minutes.
- Stir in the vanilla extract and salt, then fold in the Greek yogurt until fully combined.
- Gradually add the cooled, heat-treated flour to the yogurt mixture and fold gently until you achieve a thick, cookie-dough-like consistency. If too loose, chill for 15-20 minutes.
- Fold in the mini chocolate chips evenly.
- Taste and adjust sweetness with honey or maple syrup if desired.
- To serve immediately as a dip, spoon into a bowl and top with extra chocolate chips.
- For scoopable dough, chill for 30 minutes.
Notes
Use Greek yogurt for protein and tang; you can swap for sour cream for a softer taste. Keep the dough covered in the refrigerator if not serving immediately. Offers various serving suggestions ranging from fruit to crackers.
