Yogurt Chocolate Chip Cookies (Print Version)

Soft, chewy yogurt-based cookies studded with chocolate chips. Ready in 25 minutes.

# Components:

→ Wet Ingredients

01 - ½ cup unsalted butter, room temperature
02 - ½ cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - ½ cup plain Greek yogurt
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1¾ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ½ teaspoon salt

→ Add-Ins

09 - 1½ cups semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 375°F. Line baking sheets with parchment paper.
02 - In a large bowl, beat together the butter, granulated sugar, and light brown sugar until light and fluffy.
03 - Mix in the Greek yogurt and vanilla extract until well combined.
04 - In a separate medium bowl, whisk together the flour, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will have a sticky consistency.
06 - Fold in the semi-sweet chocolate chips until evenly distributed.
07 - Drop generous tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 9 to 12 minutes, or until the edges are golden brown.
09 - Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies stay magically soft for days thanks to the yogurt adding moisture without making them cakey.
  • They come together in minutes with ingredients you likely already have, perfect for those sudden sweet cravings when the pantry seems bare.
02 -
  • The dough will seem stickier than traditional chocolate chip cookie dough, but resist adding more flour or your cookies will turn out dry and cakey.
  • If your cookies spread too much, pop the dough in the refrigerator for 30 minutes before baking, a trick I discovered after a particularly frustrating batch during a summer heatwave.
03 -
  • For cookies with perfectly crisp edges and soft centers, chill the shaped dough balls for just 15 minutes before baking, a technique I stumbled upon when interrupted by a phone call mid-baking session.
  • Use a cookie scoop instead of spoons for uniform cookies that bake evenly, saving you from having some overdone while others remain raw in the center.
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