These Yogurt Chocolate Chip Cookies are a delightful twist on the classic recipe, made with creamy Greek yogurt and no eggs. The result is soft, chewy cookies with a perfect balance of sweetness and rich chocolatey goodness. Whether you’re craving a quick treat or looking for an easy baking project, these cookies come together in no time and are sure to satisfy your sweet tooth.
Why You’ll Love This Recipe
These cookies are the perfect combination of light and soft with the rich flavor of semi-sweet chocolate chips. Greek yogurt replaces the eggs, giving the cookies a wonderfully chewy texture while adding a subtle tang that balances out the sweetness. With just a few simple ingredients, you can whip up a batch of these cookies in under 30 minutes, making them a great go-to for any occasion. Plus, they store well, so you can enjoy them for several days after baking!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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½ cup unsalted butter (room temperature)
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½ cup granulated sugar
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½ cup light brown sugar (packed)
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½ cup plain Greek yogurt
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2 teaspoons vanilla extract
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1 ¾ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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1 ½ cups semi-sweet chocolate chips
Directions
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Preheat the oven: Preheat your oven to 375℉ (190°C). Line baking sheets with parchment paper and set aside.
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Mix the wet ingredients: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add in the Greek yogurt and vanilla extract, and mix until combined.
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Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
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Add the dry to the wet: Slowly add the flour mixture to the wet ingredients and mix until just combined. The dough will be sticky.
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Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
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Scoop the dough: Drop tablespoon-sized portions of dough onto the prepared baking sheets, placing them at least 2 inches apart.
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Bake: Bake for 9-12 minutes, or until the edges are golden brown. Keep an eye on them towards the end to avoid overbaking.
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Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully.
Servings and Timing
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Servings: 36 cookies
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
Variations
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Add-ins: Feel free to add nuts like walnuts or pecans for extra crunch, or switch up the chocolate chips with white chocolate or milk chocolate for a different twist.
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Oatmeal Version: Add ½ cup of old-fashioned oats to the dough for an oatmeal chocolate chip version.
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Vegan Option: Use a dairy-free butter and non-dairy yogurt for a vegan version of these cookies.
Storage/Reheating
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Storing: Store the cookies in an airtight container at room temperature for up to 4 days.
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Freezing: You can freeze the cookie dough or the baked cookies. To freeze the dough, scoop it into tablespoon-sized portions, place on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
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Reheating: Reheat cookies in the microwave for 10-15 seconds or in the oven at 350℉ (175°C) for a few minutes to enjoy them warm again.
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt, but Greek yogurt adds a bit of tang and contributes to the chewy texture. The cookies might be slightly softer, but still delicious!
2. Can I use a different type of sweetener?
You can substitute the granulated sugar and light brown sugar with coconut sugar, or other preferred sweeteners. Just keep in mind that the texture might slightly change depending on what you use.
3. Can I make these cookies without chocolate chips?
Absolutely! You can leave out the chocolate chips and add dried fruit, nuts, or just enjoy them plain.
4. Can I refrigerate the dough before baking?
Yes, chilling the dough for 30 minutes before baking can help create thicker cookies and reduce spreading during baking.
5. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly fine for mixing the dough.
6. Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free flour blend in place of the all-purpose flour for gluten-free cookies.
7. Can I freeze the baked cookies?
Yes, these cookies freeze well. Simply place them in an airtight container or freezer bag and store for up to 3 months. Let them thaw at room temperature when you’re ready to enjoy them.
8. How do I make these cookies chewier?
For chewier cookies, don’t overbake them. Take them out of the oven when they’re just golden on the edges, and they’ll firm up as they cool.
9. Can I add more yogurt for a softer texture?
Yes, you can add a little extra yogurt if you prefer a softer texture, but be mindful that it may affect the structure of the cookies.
10. How can I make these cookies more flavorful?
Experiment with adding a pinch of cinnamon, nutmeg, or even some citrus zest (like lemon or orange) to the dough for extra flavor depth.
Conclusion
These Yogurt Chocolate Chip Cookies are a simple, delicious, and healthier twist on a classic favorite. With Greek yogurt adding a chewy texture and rich flavor, they’re a perfect treat for any time of day. Whether you enjoy them as a snack, dessert, or with a cup of coffee, these cookies are sure to become a go-to recipe in your baking rotation. Enjoy the sweetness and warmth of these cookies made with simple, wholesome ingredients!
Print
Yogurt Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
These Yogurt Chocolate Chip Cookies are a soft, chewy twist on the classic chocolate chip cookie. Made with creamy Greek yogurt and no eggs, they have a delightful texture and just the right amount of sweetness. Perfect for a quick and easy treat, these cookies are sure to become a household favorite!
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
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
Instructions
Preheat the Oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed. Add Greek yogurt and vanilla extract; mix until combined.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very sticky.
Fold in Chocolate Chips: Gently fold in the chocolate chips.
Shape the Cookies: Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake: Bake for 9-12 minutes, or until the edges are golden brown.
Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Regular yogurt can be used as a substitute for Greek yogurt if needed.
Store at room temperature for up to 4 days in an airtight container.
For softer cookies, reduce baking time slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
