Yogurt Chocolate Chip Cookies Recipe

Introduction

These Yogurt Chocolate Chip Cookies are soft, chewy, and bursting with rich chocolate flavor. The addition of Greek yogurt keeps them moist and tender, making them a delightful twist on a classic favorite. Perfect for a cozy afternoon 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 of the bowl as needed.
3. Step 3: Mix in the Greek yogurt and vanilla extract until combined. Set aside.
4. Step 4: In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky.
5. Step 5: Fold in the semi-sweet chocolate chips gently.
6. Step 6: Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing them at least 2 inches apart.
7. Step 7: Bake for 9–12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, use browned butter instead of softened butter.
• Substitute half the semi-sweet chocolate chips with chopped nuts for added crunch.
• To make these cookies more cakey, add one extra tablespoon of Greek yogurt.
• If your dough is too sticky to handle, chill it in the refrigerator for 30 minutes before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to maintain moisture. Reheat cookies briefly in the microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and helps create a chewier texture. Using regular yogurt may result in slightly softer cookies.

Can these cookies be frozen?

Absolutely! Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before enjoying. You can also freeze the dough balls and bake them fresh when desired.

Yogurt Chocolate Chip Cookies Recipe

---

★★★★★

4.6 from 94 reviews

• Author: Victor
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x

Pin Recipe

Print Recipe

Description

These Yogurt Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. Made with Greek yogurt, they offer a moist, tender texture and a slight tang that perfectly balances the sweetness of the chocolate chips. Easy to prepare and perfect for any occasion, these cookies bake up golden and soft with crisp edges.

---

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

---

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F. Line baking sheets with parchment paper to prevent sticking and set them aside.
2. Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is fluffy and well combined. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients fully.
3. Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla extract until evenly combined. This adds moisture and a slight tang to the dough.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Beat just until combined, being careful not to overmix. The dough will be sticky, which is perfect for a soft cookie.
6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute them.
7. Scoop onto Baking Sheet: Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 9-12 minutes or until the edges are golden brown but the centers are still soft.
9. Cool: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.

Notes

• Room temperature butter ensures better creaming with the sugars for a tender cookie texture.
• Do not overmix the dough after adding flour to avoid tough cookies.
• Spacing the dough balls at least 2 inches apart prevents cookies from merging during baking.
• Using Greek yogurt adds moisture and a slight tang, enriching the flavor and soft texture.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate chip cookies, yogurt cookies, Greek yogurt dessert, soft cookies, easy cookies recipe