Description
These Yogurt Chocolate Chip Cookies are soft, chewy, and filled with semi-sweet chocolate chips. The addition of Greek yogurt adds moisture and a slight tang, making these cookies incredibly tender and flavorful. Perfect for an easy dessert or snack that feels a bit lighter yet indulgent.
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 and prepare baking sheets. Preheat your oven to 375℉ and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream butter and sugars. In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until fluffy, scraping down the sides and bottom of the bowl as needed for even mixing.
- Add yogurt and vanilla. Mix in the plain Greek yogurt and vanilla extract until fully combined to form a smooth mixture.
- Combine dry ingredients. In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of the leavening and seasoning.
- Mix dry ingredients into wet. Add the flour mixture to the wet ingredients and beat just until combined. The dough will be sticky, which is expected for moist cookies.
- Fold in chocolate chips. Gently stir in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the cookie dough.
- Portion dough onto baking sheets. Drop spoonfuls (about 1 tablespoon each) of dough onto the prepared baking sheets. Make sure to space them at least 2 inches apart to allow room for spreading.
- Bake the cookies. Bake in the preheated oven for 12 minutes or until the edges are golden brown but centers remain soft.
- Cool the cookies. Let the cookies cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute regular plain yogurt if Greek yogurt is unavailable.
- For softer cookies, slightly reduce baking time; for crispier edges, bake fully to edges golden brown.
- Store baked cookies at room temperature in an airtight container for up to 4 days.
- If dough is too sticky to handle, refrigerate for 30 minutes before scooping.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
