If you’re on the hunt for a cookie that balances classic chocolate chip goodness with a wonderfully tender texture, then this Yogurt Chocolate Chip Cookies Recipe is your new best friend in the kitchen. Using Greek yogurt adds a slight tang and moisture that makes each bite incredibly soft and chewy, while the chocolate chips bring that familiar sweetness everyone loves. These cookies are easy to whip up, perfect for sharing, and certain to become a household favorite.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in creating that perfect cookie texture and flavor. From the richness of butter to the tang of Greek yogurt and the sweet bursts of chocolate chips, it all comes together in harmony.
- Unsalted butter (½ cup, room temperature): Provides richness and a tender crumb to the cookies.
- Granulated sugar (½ cup): Adds sweetness and helps achieve a nice golden color.
- Light brown sugar, packed (½ cup): Brings moisture and a subtle caramel flavor for depth.
- Plain Greek yogurt (½ cup): Adds moisture, a slight tang, and keeps the cookies soft and chewy.
- Vanilla extract (2 teaspoons): Enhances all the flavors with its warm aromatic notes.
- All-purpose flour (1¾ cups): The structure of your cookies, ensuring they rise just right.
- Baking soda (½ teaspoon): Helps the cookies spread and develop a tender texture.
- Salt (½ teaspoon): Balances the sweetness and enhances overall flavor.
- Semi-sweet chocolate chips (1½ cups): The star ingredient that adds melty chocolate goodness to every bite.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Yogurt Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 375℉ for that perfect baking temperature. Line your baking sheets with parchment paper to prevent sticking and to make clean-up a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, beat your softened unsalted butter with granulated sugar and packed light brown sugar until the mixture is light and fluffy. This process helps incorporate air, giving your cookies a delicate texture. Don’t forget to scrape down the sides occasionally to ensure everything is mixed well.
Step 3: Incorporate the Greek Yogurt and Vanilla
Next, mix in the plain Greek yogurt and vanilla extract until just combined. The yogurt is the secret here, lending moisture and a subtle tang that takes these cookies up a notch in richness and softness.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening agent and salt throughout the dough.
Step 5: Mix the Dry Ingredients into the Wet
Add the flour mixture to the wet ingredients and beat until just combined. Be careful not to overmix, as this can toughen your cookies. Note that the dough will be sticky, which is exactly what you want for tender cookies.
Step 6: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips so they’re evenly distributed, ensuring every single cookie has plenty of melty chocolate in every bite.
Step 7: Bake to Perfection
Drop the cookie dough by the tablespoon onto your lined baking sheets, making sure to space them at least 2 inches apart so they have room to spread. Bake for 9 to 12 minutes, or until the edges turn a lovely golden brown. Let the cookies cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Yogurt Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a pinch of flaky sea salt on warm cookies right out of the oven to bring out the chocolate’s depth and complement the slight tang from the yogurt.
Side Dishes
These cookies pair beautifully with a cold glass of milk, a dollop of whipped cream, or even a scoop of vanilla ice cream for an indulgent treat.
Creative Ways to Present
Try stacking these cookies with layers of creamy Nutella or peanut butter for a decadent sandwich. Alternatively, dip half of each cookie in melted chocolate and sprinkle with crushed nuts for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. Adding a slice of bread inside the container helps maintain moisture.
Freezing
You can freeze the cookie dough dough balls on a parchment-lined tray, then transfer them into a zip-top bag for up to 3 months. Bake straight from frozen, just add a couple extra minutes to the baking time.
Reheating
Warm your cookies in the microwave for about 10 to 15 seconds or in a preheated oven at 300℉ for 5 minutes to rejuvenate that fresh-baked softness.
FAQs
Can I substitute regular yogurt for Greek yogurt in this recipe?
Yes, you can use regular plain yogurt, but Greek yogurt’s thickness contributes to the chewy texture. If using regular yogurt, drain some of the excess liquid for best results.
Will these cookies be soft or crispy?
The Yogurt Chocolate Chip Cookies Recipe yields soft, chewy cookies with slightly crisp edges, thanks to the yogurt and baking method.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans add a nice crunch and pair well with the chocolate chips.
Is it important to use unsalted butter?
Using unsalted butter is best because it allows you to control the amount of salt in your recipe, but if you only have salted butter, reduce or omit the additional salt.
How many cookies does this recipe make?
This recipe makes about 36 delicious cookies, perfect for sharing with friends or enjoying throughout the week.
Final Thoughts
Trust me, once you try this Yogurt Chocolate Chip Cookies Recipe, you’ll be hooked on how perfectly soft and flavorful these cookies are. The addition of Greek yogurt transforms the classic chocolate chip cookie into something wonderfully tender and irresistible. Treat yourself and those you love to a batch—you won’t regret it!
PrintYogurt Chocolate Chip Cookies Recipe
These Yogurt Chocolate Chip Cookies are a soft, moist twist on classic chocolate chip cookies, featuring Greek yogurt for added richness and a tender crumb. Perfect for a comforting treat, these cookies balance sweetness with a slight tang from the yogurt, making each bite delightfully flavorful and chewy.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 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
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed light brown sugar until the mixture is fluffy and light in texture. Make sure to scrape down the bowl sides and bottom occasionally to incorporate all ingredients evenly.
- Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla extract until the ingredients are fully combined, giving your cookie dough a smooth consistency.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt until well mixed.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and beat until just combined. The dough will be quite sticky, which is normal for these cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring even distribution without over-mixing.
- Scoop Dough onto Baking Sheets: Using a tablespoon, drop cookie dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 9-12 minutes, or until the edges turn golden brown. The centers may look slightly soft but will continue to set as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Room temperature butter is essential for good creaming—the key to a light cookie texture.
- Don’t overmix the dough once the flour is added to keep cookies tender and chewy.
- If you want a softer cookie, slightly underbake them and let them finish setting during cooling.
- You can substitute the semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
