Description
These Yogurt Chocolate Chip Cookies are a delightful twist on classic cookies, incorporating creamy Greek yogurt for extra moisture and a subtle tang. Soft and chewy with melty semi-sweet chocolate chips, they bake quickly and are perfect for any cookie lover looking for a delicious homemade treat.
Ingredients
Scale
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
- Preheat oven and prepare baking sheet: Preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper to prevent sticking and set aside.
- Cream butter and sugars: In a large bowl, beat the room-temperature butter, granulated sugar, and packed light brown sugar until the mixture is fluffy and light in color. Be sure to scrape down the sides and bottom of the bowl periodically to ensure even mixing.
- Add yogurt and vanilla: Mix in the plain Greek yogurt and vanilla extract into the creamed butter and sugar until fully combined, creating a moist dough base.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Form the dough: Add the dry ingredients into the wet ingredients and beat just until combined. The cookie dough will be very sticky at this stage, which is normal.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the dough, making sure they are evenly distributed without overmixing.
- Portion and bake: Drop the cookie dough by the tablespoonful onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 9 to 12 minutes, or until the edges are golden brown but the centers remain soft.
- Cool cookies: Allow the cookies to cool on the baking sheets for about 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using plain Greek yogurt adds moisture and a slight tang without overpowering the cookies.
- To make the cookies crispier, bake a few minutes longer until edges are more browned.
- For a dairy-free version, substitute yogurt and butter with plant-based alternatives.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can help with portion control and freshness.
