Yogurt Chocolate Chip Cookies

The yogurt trick in these cookies happened by accident one rainy Tuesday when I realized halfway through mixing that I was completely out of eggs. I stood there staring at the half-completed dough, wondering if I should just scrap the whole endeavor and order takeout instead. But something about the Greek yogurt sitting in the fridge caught my eye, and I decided to throw kitchen caution to the wind. The resulting cookies turned out so incredibly soft that my husband actually asked if I had changed something about my usual recipe. Now I keep yogurt stocked specifically for cookie emergencies.

My youngest daughter helped me make a batch for her school bake sale last spring, and she was absolutely fascinated by how the sticky dough transformed into such perfect rounds in the oven. We made an assembly line out of the kitchen counter, her carefully counting chocolate chips into each mound while I manned the baking sheets. The parent volunteers asked for the recipe three times before the sale even ended, which I consider the ultimate compliment.

Ingredients

• Unsalted butter: Room temperature butter creates the perfect creamed base, and I always set mine out about 30 minutes before baking starts
• Granulated sugar: Provides the classic crisp edges that contrast beautifully with the soft centers
• Light brown sugar: The molasses content adds moisture and depth of flavor that white sugar alone cannot achieve
• Greek yogurt: The secret ingredient that makes these cookies exceptionally tender while keeping them eggfree
• Vanilla extract: Never skip this because it amplifies all the other flavors and makes your kitchen smell amazing
• Allpurpose flour: The protein structure needed to hold everything together without becoming tough
• Baking soda: Helps the cookies spread just enough to achieve that perfect bakery style look
• Salt: Essential for balancing sweetness and bringing out the chocolate flavor
• Semisweet chocolate chips: I use these because they provide the ideal sweetness level without overwhelming the delicate yogurt flavor

Instructions

Prepare your baking space:

Preheat your oven to 375°F and line those baking sheets with parchment paper because nothing ruins a cookie day faster than having to chisel stuck dough off a hot pan

Cream the butter and sugars:

Beat the butter with both sugars until the mixture turns pale and fluffy, which usually takes about 2 to 3 minutes of serious mixing

Add the yogurt and vanilla:

Mix in the Greek yogurt and vanilla until everything is thoroughly combined and the mixture looks smooth and creamy

Whisk your dry ingredients:

In a separate bowl, combine the flour, baking soda, and salt so they are evenly distributed before they hit the wet mixture

Combine everything:

Gradually stir the dry ingredients into the wet mixture, being careful not to overmix because the dough will be sticky and that is exactly how it should be

Fold in the chocolate chips:

Gently incorporate the chocolate chips until they are evenly distributed throughout the dough

Scoop onto baking sheets:

Drop generous tablespoonfuls onto your prepared pans, leaving at least 2 inches between each mound because these will spread as they bake

Bake to perfection:

Bake for 9 to 12 minutes until you see golden brown edges but the centers still look slightly soft because they will continue cooking on the hot pan

Cool completely:

Let the cookies rest on the baking sheet for 10 minutes before moving them to a wire rack, or just eat one warm because life is short

Save to Pinterest

These became my go-to cookie during those pandemic months when baking felt like the only normal thing in the world. My neighbors eventually started texting me whenever they smelled vanilla drifting through their windows, knowing perfectly soft cookies would likely appear on their doorstep within the hour.

Make Ahead and Storage

I have discovered that the dough actually freezes beautifully if you scoop it into balls and freeze them on a cookie sheet before transferring to a bag. This means you can have fresh baked cookies in 12 minutes whenever the craving strikes, which has been a game changer for unexpected guests or midnight snacks.

Flavor Variations

The yogurt base is incredibly forgiving and lends itself well to experimentation. I have successfully swapped the chocolate chips for white chocolate and dried cranberries during the holidays, and my sister swears by adding a teaspoon of cinnamon and chopped pecans for a snickerdoodle inspired version. The yogurt keeps everything tender no matter what you throw in.

Baking Success Secrets

Through dozens of batches, I have learned that room temperature ingredients are absolutely nonnegotiable for achieving the right texture. The butter must be soft enough to leave an indentation when you press it, and cold yogurt will cause the butter to seize up into little lumps that never quite disappear.

• Rotate your baking sheets halfway through baking because home ovens have hot spots that can cause uneven browning
• Use a cookie scoop if you want uniform cookies that all bake at the same rate
• Let the baking sheets cool completely between batches or the dough will start spreading before it even hits the oven

Save to Pinterest

There is something deeply satisfying about how such a simple substitution can transform an ordinary cookie into something extraordinary. Happy baking.

FAQs About This Recipe

→ Why use Greek yogurt in cookies?

Greek yogurt adds moisture and tenderness to the dough while replacing eggs. It creates a softer texture and helps keep cookies chewy longer than traditional methods.

→ Can I use regular yogurt instead of Greek?

Absolutely! Regular plain yogurt works perfectly as a substitute. The texture may be slightly softer due to higher water content, but the results remain delicious.

→ Why is my cookie dough sticky?

The yogurt naturally creates stickier dough than traditional recipes. This is completely normal and expected—the cookies will bake up beautifully with soft centers and lightly golden edges.

→ How do I know when the cookies are done?

Look for golden brown edges while the centers may still appear slightly soft. They'll continue cooking on the hot baking sheet during the 10-minute cooling time.

→ Can I add mix-ins beyond chocolate chips?

Certainly! Chopped walnuts, pecans, or a pinch of cinnamon complement the chocolate beautifully. Just keep total add-ins around 1½ cups to maintain proper dough consistency.