Yogurt Chocolate Chip Cookies Recipe

Introduction

These Yogurt Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate chips. The addition of Greek yogurt adds a subtle tang and keeps the cookies moist. Perfect for a quick treat or sharing with friends.

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 as needed.
3. Step 3: Mix in the Greek yogurt and vanilla extract until combined. Set this mixture aside.
4. Step 4: In a medium bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Add the flour mixture to the wet ingredients and beat until just combined; the dough will be sticky.
6. Step 6: Fold in the chocolate chips gently using a spatula.
7. Step 7: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing them at least 2 inches apart.
8. Step 8: Bake for 9–12 minutes until the edges turn golden brown. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, chill the dough for 30 minutes before baking.
• Swap semi-sweet chocolate chips for dark or white chocolate for a different flavor.
• Add chopped nuts like walnuts or pecans for extra crunch.
• If you don’t have Greek yogurt, plain regular yogurt works but may yield slightly softer cookies.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10–15 seconds to enjoy warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-fat Greek yogurt?

Yes, non-fat Greek yogurt can be used, but the cookies may be slightly less rich and tender compared to using full-fat yogurt.

Will the cookies spread too much because of the yogurt?

Because the dough is sticky and contains yogurt, it may spread slightly during baking. Be sure to space the dough balls at least 2 inches apart to prevent sticking together.

Yogurt Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 86 reviews

• Author: Andria
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Yogurt Chocolate Chip Cookies offer a delicious twist on the classic recipe by incorporating creamy Greek yogurt, resulting in soft, moist cookies with a rich flavor and perfectly golden edges. Easy to prepare and delightfully satisfying, these cookies are a great treat for any occasion.

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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 oven: Preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper and set them aside, ensuring the cookies won’t stick during baking.
2. Mix butter and sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is fluffy and light in texture. Scrape down the sides and bottom of the bowl occasionally to incorporate all ingredients evenly.
3. Add yogurt and vanilla: Mix in the plain Greek yogurt and vanilla extract until fully combined, creating a smooth batter.
4. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
5. Mix dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, beating just until combined. Be careful not to overmix; the dough will be very sticky at this point.
6. Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the dough, evenly distributing them without breaking them apart.
7. Shape cookies: Drop the dough by the tablespoon onto the prepared baking sheets, spacing each cookie at least 2 inches apart to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 9-12 minutes or until the edges turn golden brown and the centers are set.
9. Cool cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• Using Greek yogurt adds moisture and a slight tang to the cookies, making them softer and chewier than traditional recipes.
• Ensure butter is at room temperature for easier creaming and better texture.
• Do not overmix the dough to avoid tough cookies.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
• 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: chocolate chip cookies, yogurt cookies, Greek yogurt cookie recipe, soft cookies, homemade cookies, easy dessert