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Yogurt Chocolate Chip Cookies Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt until well mixed.
  5. 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.
  6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring even distribution without over-mixing.
  7. 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.
  8. 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.
  9. 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.

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