Description
Deliciously soft and chewy Yogurt Chocolate Chip Cookies made with Greek yogurt for added moisture and a tender crumb. These cookies offer a perfect balance of sweetness with semi-sweet chocolate chips and a hint of vanilla, baked to golden perfection.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 375°F. Line baking sheets with parchment paper and set them aside to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is fluffy. Be sure to scrape down the sides and bottom of the bowl to blend evenly.
- Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla extract until fully combined, creating a moist and creamy base for the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are well mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and beat until just combined. The dough will be sticky; do not overmix.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough for even distribution.
- Shape Cookies: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each dollop at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12 minutes or until the edges turn golden brown, signaling they are done.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Regular yogurt can be used as a substitute for Greek yogurt if preferred.
- Store the cookies at room temperature in an airtight container for up to 4 days to maintain freshness.
- The dough is sticky; using slightly wet or greased hands or a cookie scoop can help with shaping.
- For a softer cookie, slightly underbake by reducing the bake time by a minute or two.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
