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
