Description
Deliciously soft and chewy yogurt chocolate chip cookies made with Greek yogurt for extra moisture and a tender crumb. These easy-to-make cookies combine classic chocolate chips with a hint of vanilla and a perfectly balanced sweetness, baked to golden perfection.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 375℉. Line baking sheets with parchment paper and set aside to prepare for baking.
- Mix Wet Ingredients: In a large bowl, beat the room temperature butter, granulated sugar, and light brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed. Mix in the Greek yogurt and vanilla extract until fully combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Form Dough: Add the dry flour mixture to the wet ingredients and beat until just combined. The cookie dough will be very sticky, which is normal for this recipe.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or spoon, making sure they are evenly distributed throughout the dough.
- Shape Cookies: Drop the cookie dough by tablespoons onto the prepared baking sheets, spacing each cookie at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges turn golden brown and the centers are set.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely.
Notes
- Regular yogurt can be used as a substitute for Greek yogurt, though the texture may be slightly different.
- Store cookies at room temperature in an airtight container for up to 4 days for best freshness.
- If dough is too sticky to handle, refrigerate for 15-20 minutes before shaping cookies.
- For a dairy-free version, substitute butter and yogurt with plant-based alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
