Yogurt Chocolate Chip Cookies Recipe
These yogurt chocolate chip cookies are soft, chewy, and easy to make with creamy Greek yogurt and no eggs. A delightful twist on classic cookies, perfect for a quick treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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: Preheat your oven to 375℉ and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat the room temperature butter, granulated sugar, and brown sugar until the mixture is fluffy. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients evenly. Then add the Greek yogurt and vanilla extract and mix until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and flavor.
- Meld Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients and beat until just combined. The resulting dough will be very sticky; avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough for consistent chocolate flavor in every bite.
- Portion Dough: Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing each mound at least 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 9-12 minutes or until the edges turn golden brown, signaling perfect doneness.
- Cool: Let the cookies cool on the baking sheet for 10 minutes after baking to firm up. Then transfer them to a wire rack to cool completely before serving.
Notes
- For a creamier texture, be sure to use full-fat plain Greek yogurt.
- Do not overmix the dough once the flour is added to keep the cookies soft and chewy.
- If the dough is too sticky to handle, chill it in the refrigerator for 20-30 minutes before scooping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
Find it online: https://yumntasty.com/yogurt-chocolate-chip-cookies-recipe/
