Greek Yogurt Chocolate Chip Cookies Recipe
Delight in these soft and chewy Greek Yogurt Chocolate Chip Cookies that combine classic flavors with a nutritious twist. Using creamy full-fat Greek yogurt adds moisture and tenderness to the cookies while keeping them rich and indulgent. Perfect for an everyday treat or sharing with friends and family, these cookies balance sweetness with a subtle tang from the yogurt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ cup plain full-fat Greek yogurt
- 1 teaspoon vanilla extract
Add-ins
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly distributed for uniform cookie texture.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until creamy and light in color, creating a smooth base for the cookies.
- Add Wet Ingredients: Mix in the large egg, plain full-fat Greek yogurt, and vanilla extract until the mixture is smooth and fully incorporated, adding moisture and flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Fold gently using a spatula until just combined to avoid overmixing, which can result in tough cookies.
- Stir in Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
- Form Cookies: Using a spoon or cookie scoop, place generous scoops of dough about two inches apart on the prepared baking sheets, allowing room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the centers remain soft and tender.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake by removing them at 10 minutes.
- Ensure butter is softened but not melted for optimal texture.
- You can substitute half the all-purpose flour with whole wheat flour for added fiber.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use a plant-based yogurt and vegan butter substitute.
Keywords: Greek yogurt cookies, chocolate chip cookies, healthy cookies, soft cookies, easy dessert, homemade cookies
