Yogurt Chocolate Chip Cookies (Print version)

Soft, chewy cookies made with Greek yogurt and chocolate chips—an egg-free twist on the classic treat.

# Required ingredients:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, room temperature
02 - 1/2 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1/2 cup plain Greek yogurt
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Add-Ins

09 - 1 1/2 cups semi-sweet chocolate chips

# How to make it:

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 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 be sticky.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
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 -
  • The yogurt creates an impossibly soft texture that lasts for days unlike traditional cookies that harden overnight
  • These come together in under 30 minutes with ingredients you probably already have in your kitchen right now
  • Being eggfree means they are more forgiving if you want to experiment with different mixins or flavors
02 -
  • The dough will feel much stickier than traditional cookie dough but resist the urge to add more flour because the yogurt needs that moisture to work its magic
  • Underbaking by one minute produces the softest cookies, while adding one minute creates crispy edges if that is what your family prefers
  • Regular yogurt works perfectly fine if you do not have Greek yogurt on hand, though the texture might be slightly less dense
03 -
  • Chill the dough for 30 minutes if you want thicker cookies that hold their shape better during baking
  • Sprinkle a tiny pinch of flaky sea salt on top immediately after removing from the oven for that bakery style finish
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