Name: Yogurt Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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; 1 ¾ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups semi-sweet chocolate chips

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These delightful Yogurt Chocolate Chip Cookies offer a wonderful twist on the classic chocolate chip cookie recipe. By incorporating Greek yogurt into the dough, these cookies achieve a uniquely soft texture and subtle tangy flavor that perfectly complements the rich chocolate chips. They're egg-free yet maintain that perfect chewy center and crisp edge that cookie lovers crave.

Why You'll Love This Recipe

These yogurt chocolate chip cookies are a game-changer for several reasons. First, they're incredibly moist and tender thanks to the Greek yogurt, which also adds a subtle tanginess that balances the sweetness. Being egg-free, they're perfect for those with egg allergies or when you're out of eggs but craving cookies. The dough comes together quickly with basic pantry ingredients, and the result is a cookie with complexity beyond the standard recipe. Each bite offers that perfect balance of chewy centers and slightly crisp edges that define an excellent chocolate chip cookie.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter provides richness and helps create that classic cookie texture. Make sure it's at room temperature for proper creaming with the sugars, which creates air pockets essential for good cookie structure.

Granulated sugar contributes sweetness and helps create those crispy edges that contrast beautifully with the soft centers.

Light brown sugar adds moisture, a deeper caramel-like flavor, and chewy texture to these cookies. The molasses in brown sugar reacts with the baking soda to promote spreading and softness.

Plain Greek yogurt is the star ingredient that replaces eggs in this recipe. It adds moisture, provides subtle tanginess, and helps bind the ingredients together while contributing to the cookies' tender texture.

Vanilla extract enhances all the other flavors in the cookie, adding warmth and depth. Pure vanilla extract will give the best flavor, but imitation works too.

All-purpose flour forms the structure of the cookies. For the softest results, measure it by spooning into your measuring cup rather than scooping directly from the container, which can pack too much flour into your cookies.

Baking soda acts as the leavening agent, helping the cookies rise and spread while baking. It also contributes to browning, giving these cookies their golden edges.

Salt enhances all the flavors in the cookies, particularly bringing out the sweetness and chocolate notes. Even in sweet baking, it's an essential ingredient.

Semi-sweet chocolate chips provide rich pockets of melty chocolate throughout the cookies. You can substitute milk chocolate for a sweeter cookie or dark chocolate for a more intense flavor.

Directions

Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.
In a large bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed. Mix in the Greek yogurt and vanilla; mix until combined. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky.
Fold in chocolate chips.
Drop the cookie dough by the Tablespoon on the prepared baking sheets at least 2 inches apart.
Bake for 9-12 minutes or until edges are golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool fully.

Servings and Timing

This recipe yields approximately 36 cookies, making it perfect for gatherings, bake sales, or stocking your cookie jar. Preparation takes about 15 minutes, with an additional 10 minutes of baking time per batch. From start to finish, you can expect to spend about 25 minutes making these delicious treats, not including cooling time.

Variations

White Chocolate Cranberry: Replace the semi-sweet chocolate chips with white chocolate chips and add 1 cup of dried cranberries for a festive twist.

Double Chocolate: Add ¼ cup of cocoa powder to the dry ingredients for a chocolate cookie base loaded with chocolate chips.

Yogurt Chocolate Chip Cookie Bars: Press the dough into a greased 9x13-inch baking pan and bake at 350°F for 20-25 minutes for easy cookie bars.

Nutty Version: Add 1 cup of chopped walnuts or pecans along with the chocolate chips for added texture and flavor.

Spiced Yogurt Cookies: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced variation.

Storage/Reheating

Counter Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft.

Refrigeration: While not typically necessary, you can refrigerate the cookies in an airtight container for up to a week if you prefer them chilled.

Freezing Baked Cookies: Once completely cooled, place cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.

Freezing Cookie Dough: Shape the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Store for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.

Reheating: For that fresh-baked taste, warm cookies in a 300°F oven for 2-3 minutes, or microwave individual cookies for 10-15 seconds.

FAQs

Why are my yogurt chocolate chip cookies spreading too much?

If your cookies are spreading too much, your butter might be too warm or you may need a bit more flour. Try chilling the dough for 30 minutes before baking, or add an additional 1-2 tablespoons of flour to the dough.

Can I use regular yogurt instead of Greek yogurt?

You can use regular yogurt, but since it has more moisture than Greek yogurt, you may need to add an extra 2-3 tablespoons of flour to compensate. Greek yogurt's thickness provides better structure to the cookies.

How do I know when these cookies are done baking?

The cookies are done when the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after removal from the oven, resulting in perfectly soft centers.

Can I make these cookies vegan?

Yes, you can make these vegan by using plant-based butter and dairy-free yogurt (such as coconut or almond milk yogurt). Be sure to use dairy-free chocolate chips as well.

Why is my cookie dough so sticky?

The yogurt makes this dough stickier than traditional chocolate chip cookie dough. This is normal and results in moist cookies. If it's too difficult to handle, chill the dough for 30 minutes or use a cookie scoop sprayed with non-stick spray.

Can I reduce the sugar in this recipe?

You can reduce the sugar by up to 25% without significantly affecting the texture, though the cookies will be less sweet and may not spread as much during baking.

Why use yogurt in chocolate chip cookies?

Yogurt adds moisture, tenderness, and a subtle tang that complements the sweetness. It also acts as a binding agent in place of eggs, making these cookies suitable for those with egg allergies.

How can I make these cookies softer or crispier?

For softer cookies, slightly underbake them by a minute and store with a slice of bread. For crispier cookies, flatten the dough balls slightly before baking and bake for an additional 1-2 minutes.

Can I add nuts or other mix-ins to this recipe?

Absolutely! Add up to 1 cup of chopped nuts, dried fruit, or other mix-ins. Just be mindful not to add too many extras, as this can affect how the cookies hold together.

Can I make bigger cookies with this recipe?

Yes, you can make larger cookies by using 2-3 tablespoons of dough per cookie. Increase the baking time by 2-3 minutes and be sure to space them further apart on the baking sheet.

Conclusion

These Yogurt Chocolate Chip Cookies offer a delightful twist on the classic cookie, providing soft, chewy texture with a subtle tang that elevates the flavor profile beyond the ordinary. The addition of Greek yogurt not only creates exceptional texture but also makes these cookies a wonderful option for those avoiding eggs. Whether you're an experienced baker or new to cookie-making, this recipe delivers consistent, impressive results that will have everyone reaching for seconds. With simple ingredients and straightforward instructions, these cookies are bound to become a new favorite in your baking repertoire.