Yogurt Chocolate Chip Cookies Recipe

Introduction

These Yogurt Chocolate Chip Cookies offer a delightful twist on the classic treat by incorporating Greek yogurt for added moisture and tenderness. They bake up soft and chewy with just the right amount of sweetness and gooey chocolate chips. Perfect for a comforting snack or sharing with friends and family.

Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar
• ½ cup light brown sugar (packed)
• ½ cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 375℉. Line baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed.
3. Step 3: Mix in the Greek yogurt and vanilla extract until combined, then set aside.
4. Step 4: In a medium bowl, whisk together the flour, baking soda, and salt. Add this mixture to the wet ingredients and beat until just combined; the dough will be very sticky.
5. Step 5: Fold in the chocolate chips gently.
6. Step 6: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing them at least 2 inches apart.
7. Step 7: Bake for 9-12 minutes or until the edges turn golden brown. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For chewier cookies, chill the dough for 30 minutes before baking.
• Swap semi-sweet chocolate chips for dark or white chocolate chips to vary the flavor.
• Use Greek yogurt with full fat for richer texture, or low-fat for a lighter cookie.
• Add a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. To reheat, warm them briefly in a microwave or oven to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Greek yogurt with regular yogurt?

Yes, but Greek yogurt is thicker and will yield a chewier texture. If using regular yogurt, strain it to remove excess liquid or expect a softer cookie.

Why is the dough sticky?

The dough is sticky because of the yogurt’s moisture and minimal flour. This ensures the cookies stay tender and soft after baking. Using parchment paper and spacing the dough well helps manage the stickiness.

Yogurt Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 120 reviews

• Author: Ella
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Yogurt Chocolate Chip Cookies are a delightful twist on the classic cookie recipe, incorporating creamy Greek yogurt for added moisture and a tender crumb. Perfectly soft with golden edges and bursting with semi-sweet chocolate chips, they offer a luscious balance of sweetness and texture, making them an irresistible treat for cookie lovers.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar
• ½ cup light brown sugar (packed)
• ½ cup plain Greek yogurt
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 1 ½ cups semi-sweet chocolate chips

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and set aside.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the room-temperature butter with granulated sugar and light brown sugar until the mixture is light and fluffy, scraping down the sides of the bowl as needed to ensure even mixing.
3. Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla extract until just combined, which adds moisture and tanginess to the dough.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat until just combined. The dough will be sticky and thick, so avoid overmixing to ensure tender cookies.
6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring they are evenly distributed throughout.
7. Portion Dough: Drop cookie dough by tablespoonfuls onto the prepared baking sheets, leaving at least 2 inches between each cookie to allow for spreading during baking.
8. Bake: Bake in the preheated oven for 9–12 minutes or until the cookie edges turn a golden brown color, indicating they are done but still soft in the center.
9. Cool: Let the cookies cool on the baking sheets for about 10 minutes to firm up before transferring them to a wire rack to cool completely, which helps retain their shape and texture.

Notes

• For best results, use room temperature butter so it creams easily with the sugars.
• The Greek yogurt adds moisture and a slight tang, making the cookies softer and more tender.
• Do not overmix the dough once dry ingredients are added to avoid tough cookies.
• If you prefer crispier cookies, bake an additional 1-2 minutes, watching closely to prevent burning.
• Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Yogurt Chocolate Chip Cookies, soft cookies, easy cookie recipe, Greek yogurt cookies, chocolate chip cookies, homemade cookies, dessert