Yogurt Chocolate Chip Cookies (Printer View)

Soft, chewy Greek yogurt cookies loaded with chocolate chips. An easy egg-free twist on the classic.

# Components:

→ Wet Ingredients

01 - ½ cup unsalted butter, room temperature
02 - ½ cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - ½ cup plain Greek yogurt
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1 ¾ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ½ teaspoon salt

→ Add-Ins

09 - 1 ½ cups semi-sweet chocolate chips

# Method:

01 - Preheat oven to 375°F. Line baking sheets with parchment paper.
02 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
03 - Mix in Greek yogurt and vanilla extract until well combined.
04 - Whisk flour, baking soda, and salt in a separate medium bowl.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Dough will be sticky.
06 - Fold in chocolate chips until evenly distributed throughout dough.
07 - Drop generous tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 9–12 minutes until edges are golden brown.
09 - Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • Egg-Free: An excellent option for vegetarians or anyone looking for a simple egg substitute in baking.
  • Unique Texture: Greek yogurt ensures a chewy, soft center that contrasts beautifully with golden edges.
  • Quick to Bake: From preparation to cooling, these cookies are ready in just 25 minutes.
02 -
  • Don't Overmix: Mix the dry ingredients into the wet ingredients until just combined to ensure the cookies stay tender.
  • Room Temperature Butter: Using softened butter allows it to cream properly with the sugars, creating a fluffy texture.
  • Watch the Edges: Remove the cookies as soon as the edges turn golden brown; they will continue to set on the warm baking sheet.
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