Why Make This Recipe
These Irresistible Yogurt Chocolate Chip Cookies are not just any cookies—they are unbelievably soft and chewy, thanks to the simple addition of Greek yogurt. This ingredient adds moisture and helps the cookies stay fresh longer. Every bite is filled with chocolatey goodness, making them perfect for any occasion, whether it’s a family gathering or a cozy night at home.
How to Make Irresistible Yogurt Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Directions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This ensures an easy release once the cookies are done baking.
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed. Mix until the mixture is light, fluffy, and pale—this should take about 2-3 minutes.
- Gently mix in the Greek yogurt and vanilla extract until everything is well combined. Make sure the sweet and creamy goodness is evenly distributed throughout.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to avoid any clumps in your cookie dough.
- Gradually add the dry ingredients to the wet mixture. Beat on low speed until just combined. Remember, the dough will be slightly sticky—that’s key for keeping the cookies soft and chewy!
- Fold in the semi-sweet chocolate chips using a spatula. Be careful not to overmix; you want those chips to be evenly distributed without ruining the dough’s texture.
- Drop tablespoonfuls of dough onto your prepared sheets, making sure to space them at least 2 inches apart to allow for proper spreading.
- Bake the cookies in the preheated oven for 9-12 minutes. The edges should be lightly golden brown, while the centers remain soft and slightly underbaked for that perfect chewy bite.
- Allow the cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This will help them keep their shape.
How to Serve Irresistible Yogurt Chocolate Chip Cookies
These cookies are best enjoyed warm, right out of the oven! Pair them with a glass of cold milk for the ultimate treat. You can also serve them at parties or bake a batch as a sweet gift for friends and family.
How to Store Irresistible Yogurt Chocolate Chip Cookies
Once cooled, store your cookies in an airtight container at room temperature. They will stay fresh for about a week. For longer storage, you can freeze them in a freezer-safe bag for up to three months. Just pop them in the oven for a few minutes to warm them up when you’re ready to enjoy again!
Tips to Make Irresistible Yogurt Chocolate Chip Cookies
- Make sure your butter is softened but not melted for the best texture.
- If you prefer thicker cookies, chill the dough for about an hour before baking.
- Experiment with different types of chocolate chips, like dark or white chocolate, for a fun twist.
Variation
You can add a cup of chopped nuts, like walnuts or pecans, to the dough for added crunch. If you love coconut, try adding some sweetened shredded coconut for extra flavor.
FAQs
1. Can I use flavored yogurt instead of plain Greek yogurt?
Yes, flavored yogurt can add interesting taste variations, but remember to reduce the sugar slightly to balance the flavors.
2. Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent.
3. How do I know when the cookies are done?
The cookies should have lightly golden brown edges while the centers remain soft. They might look underbaked, but they will firm up as they cool.
Irresistible Yogurt Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy cookies enhanced with Greek yogurt for extra moisture and flavor, filled with semi-sweet chocolate chips.
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Gently mix in the Greek yogurt and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Beat on low speed until just combined.
- Fold in the semi-sweet chocolate chips using a spatula.
- Drop tablespoonfuls of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake the cookies for 9-12 minutes until the edges are lightly golden brown but the centers remain soft.
- Allow the cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for an hour before baking. Try different types of chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American