Save Discover the perfect egg-free treat with these Yogurt Chocolate Chip Cookies. This recipe creates soft, chewy cookies by using creamy Greek yogurt to provide moisture and a tender crumb. Studded with plenty of semi-sweet chocolate chips, these American-style favorites offer a delightful texture that stays soft for days, making them a must-try for any dessert lover.
Save These cookies are incredibly easy to whip up using standard pantry staples like butter, sugar, and flour. The addition of yogurt adds a subtle richness that balances the sweetness of the light brown sugar and chocolate chips. Because this recipe yields 36 cookies, it is perfect for sharing at gatherings or stocking up your cookie jar for the week.
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup plain Greek yogurt (or regular 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
- Step 1
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3
- Mix in the Greek yogurt and vanilla extract until well combined.
- Step 4
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Step 5
- Gradually add the dry ingredients to the wet mixture, mixing until just combined—the dough will be sticky.
- Step 6
- Fold in the chocolate chips.
- Step 7
- Drop generous tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart.
- Step 8
- Bake for 9–12 minutes, or until the edges are golden brown.
- Step 9
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
To keep your cookies fresh, store them in an airtight container at room temperature for up to 4 days. Since the dough is naturally sticky, using a tablespoon or small cookie scoop can help you drop the dough onto the sheets more easily.
Varianten und Anpassungen
You can substitute regular yogurt for Greek yogurt if desired. For a flavor twist, add a pinch of cinnamon to the dry ingredients or fold in a handful of chopped nuts for extra crunch. You can also experiment with different types of chocolate chips like dark or milk chocolate.
Serviervorschläge
These cookies are best served warm while the chocolate chips are still melty. Pair them with a cold glass of milk for a classic snack or crumble them over a bowl of vanilla ice cream for a decadent dessert treat.
Save Enjoy these delicious, homemade Yogurt Chocolate Chip Cookies with your family and friends. Their golden edges and gooey centers make them a versatile and satisfying treat for any occasion.
Kitchen Guide
- → Can I use regular yogurt instead of Greek yogurt?
Yes, regular yogurt works perfectly as a substitute. The dough may be slightly stickier, so consider adding an extra tablespoon of flour to achieve the right consistency.
- → Why use Greek yogurt in cookies?
Greek yogurt adds moisture and tenderness while acting as an egg replacer. It creates a softer texture and adds a subtle tang that balances the sweetness of the chocolate chips.
- → How do I know when the cookies are done baking?
The cookies are ready when the edges are golden brown but the centers still look slightly underbaked. They'll continue cooking on the hot baking sheet during the 10-minute cooling period.
- → Can I freeze the dough or baked cookies?
Yes, scoop the dough onto a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time. Baked cookies also freeze well for up to 3 months.
- → What other mix-ins can I add?
Try adding chopped walnuts or pecans for crunch, a teaspoon of cinnamon for warmth, or swap the chocolate chips for white chocolate chunks, dried cranberries, or butterscotch chips.