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Yogurt Chocolate Chip Cookies Recipe

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4.5 from 110 reviews

These Yogurt Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie, incorporating Greek yogurt to add moisture and a subtle tang. Soft and chewy with golden edges and loaded with semi-sweet chocolate chips, they make a perfect treat for any occasion.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup plain Greek yogurt
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Add-ins

  • 1 ½ cups semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper and set aside to prevent sticking and promote even baking.
  2. Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar until fluffy and well combined, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla extract until fully combined, giving the cookie dough moisture and flavor.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed throughout the dough.
  5. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and beat until just combined. The dough will be very sticky, which is expected.
  6. Incorporate Chocolate Chips: Fold in the semi-sweet chocolate chips gently to distribute them evenly throughout the dough.
  7. Shape Cookies: Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing each drop at least 2 inches apart to allow for spreading during baking.
  8. Bake: Bake cookies in the preheated oven for 9-12 minutes or until the edges turn a golden brown color, indicating they are fully baked but still soft inside.
  9. Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

  • For softer cookies, slightly underbake them and let them finish setting on the baking sheet.
  • Room temperature butter is crucial for proper creaming and texture.
  • You can substitute plain yogurt for Greek yogurt, but the texture may be slightly different.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Chocolate chips can be swapped with chunks or other types of baking chips based on preference.

Find it online: https://dishesbydaisy.com/yogurt-chocolate-chip-cookies-recipe/