Let me introduce you to a dessert I absolutely adore: Greek Yogurt Chocolate Chip Cookies. These cookies are a little twist on a classic favorite — they’re super soft, just a little tangy, and satisfyingly chocolatey thanks to the magic of Greek yogurt in the dough. Each bite feels like a fresher, lighter take on traditional chocolate chip cookies, yet none of the rich, comforting flavor is sacrificed. Whether you’re looking for a snack, lunchbox treat, or an easy dessert, these cookies bring together a perfect balance of chewy texture and melty chocolate, making them a must-try for anyone who loves their cookies a bit more special.
Ingredients You’ll Need
The beauty of these Greek Yogurt Chocolate Chip Cookies is how simple the ingredient list is — you probably have everything in your kitchen already! Each one brings a specific touch that creates the perfect soft, chewy cookie with just the right amount of chocolate goodness.
- Unsalted Butter: Adds richness and creates that classic tender crumb we crave in cookies. Make sure it’s softened for easy mixing.
- Greek Yogurt: The secret to exceptional softness and a subtle tang; it keeps the cookies moist for days.
- Brown Sugar: Brings a deep, caramel flavor and helps the cookies bake up chewy.
- Granulated Sugar: Adds sweetness and helps the cookies spread just the right amount.
- Egg: Binds everything together and gives structure to the dough.
- Vanilla Extract: Enhances all the flavors and brings the classic cookie aroma.
- All-Purpose Flour: The sturdy base that holds the cookies together.
- Baking Soda: Helps the cookies rise and become pillowy soft in the middle.
- Baking Powder: Adds a touch of extra lift for the perfect texture.
- Salt: Balances the sweetness and intensifies the chocolate flavor.
- Semisweet Chocolate Chips: The stars of the show; they melt just enough for gooey chocolate in every bite.
How to Make Greek Yogurt Chocolate Chip Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies won’t stick (and cleanup is a breeze). This little step makes a big difference in how evenly your cookies bake.
Step 2: Cream the Wet Ingredients Together
In a large mixing bowl, beat the softened butter, Greek yogurt, brown sugar, and granulated sugar together until the mixture is smooth and creamy. This step ensures the sugars dissolve for even sweetness, while the Greek yogurt seamlessly blends in, promising irresistibly soft cookies.
Step 3: Add the Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Mix everything again until it’s beautifully combined. The egg helps bind all the luscious ingredients together, and the vanilla brings that comforting, bakery-worthy scent.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, and salt. This ensures the leaveners and salt are evenly distributed, so you get a fluffy, flavor-packed cookie every single time.
Step 5: Bring It All Together
Gradually add the dry ingredients into the wet mixture, using a gentle hand to keep the cookies tender. Mix until just combined — over-mixing can take away that perfect soft texture we’re chasing in these Greek Yogurt Chocolate Chip Cookies.
Step 6: Add the Chocolate Chips
Fold in the semisweet chocolate chips, making sure they’re well dispersed throughout the dough. Every cookie deserves its fair share of melty chocolate goodness!
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches in between each cookie for a little healthy spreading. Bake for 9 to 11 minutes, until the edges are lightly golden and the centers look just set. They’ll finish setting as they cool for maximum softness.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes after baking — they’re still finishing up their magic! Then transfer them carefully to a wire rack to cool completely. Trust me, the wait is worth it for that perfectly chewy bite.
How to Serve Greek Yogurt Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt right after baking adds a gourmet touch and takes the chocolate flavor to dazzling new heights. If you’re feeling extra fun, a light dusting of powdered sugar or a drizzle of melted chocolate makes these Greek Yogurt Chocolate Chip Cookies look (and taste) playfully decadent.
Side Dishes
You can’t go wrong with a cold glass of milk alongside these cookies! For a grown-up pairing, try a piping hot latte, a cool iced coffee, or even a cup of chamomile tea. These cookies are also great with fresh berries or a scoop of vanilla frozen yogurt if you’re feeling dessert-forward.
Creative Ways to Present
Stack them high on a vintage cake stand for a charming tea party centerpiece, or pile them into mason jars wrapped with ribbon for a heartfelt homemade gift. You can even sandwich a little scoop of ice cream between two cookies for an impromptu ice cream sandwich that makes any occasion extra special.
Make Ahead and Storage
Storing Leftovers
Once cool, stash your Greek Yogurt Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay perfectly soft and delicious for up to 4 days, thanks to the magical moisture-holding power of Greek yogurt.
Freezing
For longer storage, pop baked cookies into a freezer bag and freeze for up to 3 months — just thaw at room temperature before enjoying. Prefer to bake fresh? Scoop the dough onto a tray, freeze until firm, then transfer cookie dough balls to a bag and freeze. Bake straight from frozen, just adding an extra minute or two to the baking time.
Reheating
If you like your Greek Yogurt Chocolate Chip Cookies warm and gooey, reheat individual cookies in a microwave for 5 to 10 seconds. For a bigger batch, pop them on a baking tray in a 300°F oven for 3 to 5 minutes so the chocolate gets irresistibly melty again.
FAQs
Can I use a different kind of yogurt?
Absolutely! While Greek yogurt gives the best balance of creaminess and tang, you can substitute with regular yogurt. Just expect the dough to be a bit stickier and the cookies to spread a little more — they’ll still turn out soft and tasty.
Can I make these cookies gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture may be slightly different but the recipe still produces lovely, chewy cookies with that signature Greek yogurt softness.
Do I need to chill the dough?
It’s not essential, but if you have a little extra time, refrigerating the dough for 30 minutes yields chewier cookies with thicker centers. Totally worth the (short) wait if you love that bakery-style texture!
What kind of chocolate chips work best?
Semisweet chocolate chips are my go-to for Greek Yogurt Chocolate Chip Cookies, but feel free to use dark, milk, or even miniature chips. You can also toss in white chocolate, butterscotch, or toasted chopped nuts for a custom twist!
Will these cookies stay soft days later?
Yes! Thanks to Greek yogurt, these cookies retain their dreamy softness for days. Just keep them well sealed at room temperature and they’ll taste freshly baked longer than your average cookie.
Final Thoughts
Whether you’re baking for a crowd or simply treating yourself, Greek Yogurt Chocolate Chip Cookies are a game-changer for cookie lovers. You’ll love their pillowy texture and luscious burst of chocolate in every bite. Give them a try and I promise, they’ll become a cherished favorite in your kitchen too!
Print
Greek Yogurt Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these soft and chewy Greek Yogurt Chocolate Chip Cookies that are not only delicious but also a healthier treat. The addition of Greek yogurt keeps these cookies moist and adds a slight tanginess that complements the sweetness of the chocolate chips perfectly.
Ingredients
Wet Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Additions:
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, beat together butter, Greek yogurt, brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, mix well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mix.
- Add Chocolate Chips: Fold in chocolate chips.
- Bake: Drop dough onto baking sheet, bake for 9–11 minutes until lightly golden. Cool on sheet, then transfer to a rack to cool.
Notes
- Chill dough for chewier cookies
- Customize with dark or milk chocolate chips, or add nuts for crunch
- Greek yogurt keeps cookies soft
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