Yogurt Chocolate Chip Cookies (Printer-Friendly)

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

# What You Need:

→ 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 - 1 ¾ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ½ teaspoon salt

→ Add-Ins

09 - 1 ½ cups semi-sweet chocolate chips

# Steps:

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.
07 - Drop generous tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 9–12 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 Suggestions:

01 -
  • Egg-Free: An excellent alternative for those with allergies or for when you simply run out of eggs.
  • Greek Yogurt: Adds moisture and a very subtle tang that makes the chocolate flavor pop.
  • Quick Baking: Ready from start to finish in only 25 minutes.
02 -
  • Room Temperature: Ensure your butter is at room temperature to achieve the perfect creamed consistency with the sugars.
  • Don't Overmix: Mix the dry ingredients until just combined to keep the cookies tender rather than tough.
  • Cooling Time: Do not skip the 10-minute cooling period on the baking sheet; it allows the soft cookies to set properly.
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