If you’re craving a cookie that’s both delightfully soft and packed with a rich, tangy twist, this Yogurt Chocolate Chip Cookies Recipe will become your new go-to. The addition of creamy Greek yogurt not only creates a moist, tender crumb but also adds a subtle depth of flavor that perfectly complements the sweet bursts of semi-sweet chocolate chips. These cookies bake up golden with slightly crisp edges and a chewy center, making every bite an irresistible treat that’s perfect for any time of day.
Ingredients You’ll Need
Gathering just a handful of simple ingredients is all you need to whip up these irresistible cookies. Each component plays a vital role, from the creamy butter that brings richness, to the Greek yogurt that tenderizes the dough and adds a gentle tang, creating the perfect balance of flavors and textures.
- Unsalted butter (½ cup): Using room temperature butter helps achieve a creamy, fluffy base for the dough.
- Granulated sugar (½ cup): Adds sweetness and contributes to the slight crispness of the cookie edges.
- Light brown sugar, packed (½ cup): Brings a warm, caramel-like flavor and keeps the cookies chewy.
- Plain Greek yogurt (½ cup): The magic ingredient that keeps these cookies tender and moist with a slight tangy note.
- Vanilla extract (2 teaspoons): Enhances the overall flavor with a lovely aromatic sweetness.
- All-purpose flour (1 ¾ cups): Provides structure while keeping the cookies soft.
- Baking soda (½ teaspoon): A leavening agent that gives the cookies a light rise and airy texture.
- Salt (½ teaspoon): Balances sweetness and enhances all the other flavors.
- Semi-sweet chocolate chips (1 ½ cups): Loads of melty, gooey chocolate that makes these cookies truly irresistible.
How to Make Yogurt Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees Fahrenheit and lining baking sheets with parchment paper. This step ensures that your cookies will bake evenly and won’t stick, making cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air, which helps your cookies develop a perfect texture with crisp edges and a tender interior. Remember to scrape down the sides to mix everything evenly.
Step 3: Add Yogurt and Vanilla
Mix in the plain Greek yogurt and vanilla extract with the butter and sugar mixture until everything is fully combined. The yogurt is what makes these cookies wonderfully moist without any greasy heaviness.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, and salt. Then slowly add this dry mixture to the wet ingredients, beating just until combined. You’ll notice the dough is quite sticky—that’s exactly what you want for that soft, chewy texture.
Step 5: Fold in Chocolate Chips
Gently fold the semi-sweet chocolate chips into the dough, ensuring they’re evenly distributed for delicious melty pockets of chocolate in every bite.
Step 6: Scoop and Bake
Drop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 9 to 12 minutes, or until the edges turn a gorgeous golden brown. Let the cookies cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set just right.
How to Serve Yogurt Chocolate Chip Cookies Recipe
Garnishes
While these cookies are soul-satisfying on their own, sprinkling a tiny pinch of flaky sea salt on top right after baking can elevate the flavors beautifully, balancing sweetness with a touch of savoriness that will keep everyone coming back for more.
Side Dishes
Pair these cookies with a tall glass of cold milk for a classic combo, or enjoy them alongside a cup of rich coffee or chai tea to complement their sweet and tangy notes. They’re also fantastic with a scoop of vanilla ice cream for a quick, indulgent dessert.
Creative Ways to Present
For a fun twist, sandwich two cookies together with a dollop of Greek yogurt mixed with a drizzle of honey or peanut butter. You can also crush these cookies and sprinkle over yogurt parfaits or ice cream sundaes for added texture and chocolatey goodness.
Make Ahead and Storage
Storing Leftovers
Store your leftover Yogurt Chocolate Chip Cookies in an airtight container at room temperature for up to five days. Make sure to keep them away from humidity to maintain their soft and chewy texture.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring to a sealed freezer bag once solid. They’ll keep fresh for up to three months. To freeze cookie dough, scoop onto a lined tray and freeze, then transfer to a container for easy baking whenever a craving strikes.
Reheating
Warm your cookies in the microwave for about 10 to 15 seconds or pop them in a preheated oven at 300 degrees Fahrenheit for five minutes. This will bring back that fresh-baked warmth and enhance their melt-in-your-mouth charm.
FAQs
Can I use flavored yogurt in this Yogurt Chocolate Chip Cookies Recipe?
It’s best to stick with plain Greek yogurt to keep the flavors balanced and avoid overpowering the chocolate chips. Flavored yogurts might add unexpected sweetness or tang that could alter the cookie’s classic taste.
What if I don’t have Greek yogurt on hand?
Greek yogurt provides a thick, creamy texture that regular yogurt or sour cream might not replicate perfectly, but you can substitute with either if needed. Just use the same amount and expect a slightly different but still delicious end result.
How do I make these cookies extra chewy?
For chewier cookies, avoid overbaking; take them out right when the edges start to brown and the centers still look slightly underdone. The cookies will continue to set as they cool, keeping their chewy texture.
Can I add nuts to the Yogurt Chocolate Chip Cookies Recipe?
Absolutely! Chopped walnuts or pecans make a fantastic addition, adding crunch and a nutty richness that complements the chocolate and yogurt beautifully.
Are these cookies suitable for freezing before baking?
Yes, you can freeze the cookie dough scoops on a baking sheet, then store them in a freezer-safe bag. When ready to bake, just pop the frozen dough onto a baking sheet and add a couple of extra minutes to the baking time.
Final Thoughts
This Yogurt Chocolate Chip Cookies Recipe is such a joy to make and an absolute pleasure to eat. It’s the kind of recipe you’ll want to keep close for those moments when you need a comforting, sweet treat with a little something special. I can’t wait for you to try it and share the love with your family and friends!
Print
Yogurt Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 36 cookies 1x
Description
These Yogurt Chocolate Chip Cookies are soft and chewy with a slight tang from Greek yogurt, making them a delicious twist on the classic cookie. With a perfect balance of sweet sugar and rich chocolate chips, these cookies bake up golden and are an easy treat for any occasion.
Ingredients
Cookies
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper to prevent sticking and set them aside.
- Mix Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and packed light brown sugar together until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add Yogurt and Vanilla: Incorporate the plain Greek yogurt and vanilla extract into the butter and sugar mixture. Mix until fully combined and creamy. Set this wet mixture aside.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix Dry into Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Beat the dough until just combined; the dough will be sticky at this stage.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips with a spatula to evenly distribute them throughout the dough.
- Shape Cookies: Using a tablespoon, drop cookie dough portions onto the prepared baking sheets. Make sure to space each dollop at least 2 inches apart to allow room for spreading while baking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 9 to 12 minutes, or until the edges turn a golden brown color.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 10 minutes. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Room temperature butter is essential to get the right cookie consistency.
- Do not overmix after adding flour to prevent tough cookies.
- Chilling the dough for 30 minutes can help control spreading but is optional.
- Use parchment paper for easy cleanup and to prevent sticking.
- Can be stored in an airtight container for up to 5 days.
- Greek yogurt adds moisture and a subtle tang while reducing fat compared to other recipes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
