Description
Delight in these soft and chewy Yogurt Chocolate Chip Cookies, which combine the tangy creaminess of Greek yogurt with classic semi-sweet chocolate chips. This easy-to-make recipe yields tender cookies with a subtle tang and perfect golden edges, baked to perfection in just under 15 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 and prepare pans: Preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream butter and sugars: In a large mixing bowl, beat together the room temperature unsalted butter, granulated sugar, and packed light brown sugar until the mixture becomes light, fluffy, and well combined. Be sure to scrape down the sides and bottom of the bowl as needed for even mixing.
- Add yogurt and vanilla: Mix in the plain Greek yogurt and vanilla extract to the creamed butter and sugars, stirring until the wet ingredients are fully incorporated. Set this mixture aside.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Mix wet and dry: Gradually add the dry flour mixture to the bowl with the wet ingredients. Beat just until combined; the dough will be very sticky at this point, so avoid overmixing to keep the cookies tender.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the sticky dough, ensuring an even distribution without breaking the chips.
- Scoop onto baking sheets: Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake the cookies in the preheated oven for 9 to 12 minutes or until the edges turn a golden brown color, indicating they are perfectly baked.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes. This resting allows the cookies to set without breaking. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, avoid overbaking; remove when edges are golden but centers still look slightly underbaked.
- Using Greek yogurt adds moisture and a slight tang which helps keep the cookies tender.
- Make sure the butter is at room temperature to achieve a fluffy creaming with the sugars.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Feel free to swap the semi-sweet chips for dark or milk chocolate based on preference.