Yogurt Chocolate Chip Cookies

This yogurt chocolate chip cookie recipe transforms a classic favorite with the addition of creamy Greek yogurt for extra moisture and tenderness. The result is a soft, chewy cookie that everyone will love, with no eggs required.

I discovered this recipe during a pantry challenge when I was craving cookies but realized I had no eggs. The yogurt not only saved the day but created a texture my family now prefers to traditional chocolate chip cookies.

Ingredients

• Unsalted butter: Room temperature gives you control over the salt content and creates the perfect cookie base
• Granulated sugar: Provides sweetness and helps create those crispy edges
• Light brown sugar: Adds moisture and a subtle molasses flavor that deepens the overall taste
• Plain Greek yogurt: Acts as both egg substitute and adds incredible moisture and tenderness
• Vanilla extract: Enhances all the flavors and adds that classic cookie aroma
• All-purpose flour: Provides the structure without being too heavy
• Baking soda: Ensures proper rise and golden color
• Salt: Balances the sweetness and enhances the chocolate flavor
• Semi-sweet chocolate chips: Offer the perfect balance of sweetness and slightly bitter chocolate notes

Step-by-Step Instructions

Prepare Your Baking Sheets:

Preheat your oven to 375°F and line baking sheets with parchment paper. The parchment prevents sticking and makes cleanup easier while ensuring even browning on the cookie bottoms.

Cream The Butter And Sugars:

In a large bowl, beat the butter with both granulated and brown sugars until the mixture becomes light and fluffy. This incorporates air into the dough and is crucial for the right texture. Make sure to scrape down the sides of the bowl frequently to ensure everything mixes evenly.

Add Wet Ingredients:

Mix in the Greek yogurt and vanilla extract until completely combined. The mixture might look slightly curdled at this point which is perfectly normal. The yogurt replaces eggs while adding moisture and a subtle tang.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent throughout the dough. Add this dry mixture to your wet ingredients and beat just until combined. Be careful not to overmix or your cookies will become tough.

Add Chocolate:

Gently fold in the chocolate chips using a spatula until evenly distributed throughout the dough. The dough will be quite sticky at this point which is exactly what you want for soft, chewy cookies.

Scoop And Bake:

Drop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake for 9-12 minutes until the edges turn golden brown while the centers remain soft and slightly underdone.

Cool Properly:

Allow the cookies to cool on the baking sheet for 10 minutes. This critical resting period allows them to set up properly. Then transfer to a wire rack to cool completely.

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The Greek yogurt is truly the star ingredient here. I once tried making these with regular vanilla yogurt when that was all I had, and while still delicious, the Greek yogurt version has a more complex flavor profile and better texture. My daughter now specifically requests these as her "special cookies" for school events.

Storage Tips

These yogurt chocolate chip cookies maintain their softness longer than traditional recipes thanks to the moisture from the yogurt. Store them in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help maintain moisture if you live in a dry climate.

Flavor Variations

The basic yogurt cookie recipe works as a fantastic canvas for different flavors. Try white chocolate chips and dried cranberries for a holiday version, or add cinnamon and nutmeg for a snickerdoodle twist. You can even mix in crushed Oreos or peanut butter chips for a truly decadent treat that kids especially love.

Making Ahead

The cookie dough can be refrigerated for up to 3 days before baking. Simply cover the bowl tightly with plastic wrap. You can also portion the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding 2-3 minutes to the cooking time. This method is perfect for having fresh cookies whenever a craving strikes.

Healthier Swaps

For a lighter version, use 2% Greek yogurt instead of whole milk yogurt. You can also reduce the sugar by up to ¼ cup total without significantly affecting texture. Consider dark chocolate chips with higher cocoa content for less sugar and more antioxidants. Whole wheat pastry flour can replace up to half of the all-purpose flour for added nutrition.

Frequently Asked Questions

→ Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but Greek yogurt gives the cookies a creamier texture and soft consistency.

→ How do I prevent the cookies from being too flat?

Make sure the butter is at room temperature but not melted, and measure the flour accurately. Chilling the dough can also help.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to four days to keep them fresh.

→ Can I add nuts or other mix-ins?

Absolutely! Chopped nuts, dried fruits, or white chocolate chips are great additions to enhance flavor.

→ What’s the best way to measure sticky ingredients like yogurt?

Use a rubber spatula to level off sticky ingredients like yogurt in measuring cups for accurate portions.