Why Make This Recipe
If you love cookies that are soft and chewy, these Yogurt Chocolate Chip Cookies are perfect for you! The addition of Greek yogurt makes them lighter and adds a delightful flavor. Plus, they are easy to make and require simple ingredients. Whether it’s a snack or a treat for friends and family, these cookies will impress everyone.
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 helps in easy cookie release after baking.
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together on medium speed. Beat until it is light, fluffy, and pale—this should take about 2-3 minutes.
- Gently mix in the Greek yogurt and vanilla extract. Make sure everything is well combined, so the sweet flavor is even throughout.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed, avoiding any clumps in your dough.
- Gradually add the dry ingredients to the wet mixture. Beat on low speed until just combined. The dough will be slightly sticky—this is important for keeping your cookies soft and chewy.
- Fold in the semi-sweet chocolate chips by hand. Be careful not to overmix; you want the chips distributed without ruining the dough’s texture.
- Drop tablespoonfuls of dough onto your prepared sheets, spacing them at least 2 inches apart. This allows them to spread nicely while baking.
- Bake the cookies in the preheated oven for 9-12 minutes. The edges should be lightly golden brown while the centers stay soft and slightly underbaked for that perfect chewy bite.
- Let the cookies rest on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely, which helps set their shape.
How to Serve Irresistible Yogurt Chocolate Chip Cookies
These cookies are delicious on their own but can also be served with a glass of milk or a scoop of ice cream. You can arrange them on a plate as a treat for guests or pack them in lunch boxes for a sweet surprise.
How to Store Irresistible Yogurt Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will last for up to a week. If you want them to last longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they can be stored for up to 3 months.
Tips to Make Irresistible Yogurt Chocolate Chip Cookies
- Make sure your butter is softened properly for easier mixing.
- For a richer flavor, you can brown the butter before mixing.
- If you like a hint of spice, try adding a pinch of cinnamon to the dry ingredients.
Variation
Feel free to switch up the chocolate chips with nuts, dried fruits, or even white chocolate for a different flavor profile. You can also use flavored yogurt like vanilla or honey for an extra twist.
FAQs
Q: Can I use non-dairy yogurt for this recipe?
A: Yes, you can use non-dairy yogurt, but it may change the texture slightly.
Q: What should I do if my cookies spread too much?
A: Make sure you chill the dough for about 30 minutes before baking. This can help cookies maintain their shape.
Q: Can I add more chocolate chips?
A: Absolutely! Feel free to add more chips if you desire a chocolatey explosion in every bite.
Yogurt Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful soft and chewy cookies made with Greek yogurt for a lighter flavor, perfect as a snack or treat.
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 packed 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 until well mixed.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined; the dough will be slightly sticky.
- Fold in the semi-sweet chocolate chips by hand, being careful not to overmix.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 9-12 minutes until edges are lightly golden brown and centers are soft and slightly underbaked.
- Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to 3 months. For a different flavor profile, try nuts or flavored yogurt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American