Description
These Yogurt Chocolate Chip Cookies offer a delightful twist on the classic treat, featuring Greek yogurt that adds moisture and a subtle tang. The cookies are soft and chewy with a golden-brown edge, studded generously with semi-sweet chocolate chips. Perfect for a quick homemade dessert or snack, they come together easily in just under 30 minutes.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 375℉ (190℃) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, beat the softened butter with granulated sugar and brown sugar until fluffy, scraping the bowl’s sides and bottom as needed for even mixing. Incorporate the Greek yogurt and vanilla extract until fully combined.
- Combine dry ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt to distribute the leavening agent evenly.
- Create the dough: Add the dry flour mixture to the wet ingredients and beat gently until just combined; the dough will be sticky, which is expected for a moist cookie texture.
- Add chocolate chips: Fold the semi-sweet chocolate chips into the dough evenly without overmixing.
- Portion cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake: Place the sheets in the preheated oven and bake for 9 to 12 minutes, or until the edges turn golden brown, indicating a perfect bake.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- Using Greek yogurt adds extra moisture and a slight tang, enhancing cookie texture and flavor.
- Make sure the butter is softened to room temperature for easier mixing and better consistency.
- If dough is too sticky to handle, chilling for 15-20 minutes can help.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can also be frozen after baking for up to 3 months.
- For a different flavor, try mixing in nuts or white chocolate chips instead.
