Description
Soft and chewy yogurt chocolate chip cookies made with Greek yogurt and no eggs. A delightful twist on the classic chocolate chip cookie recipe.
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
Instructions
- Preheat the oven to 375℉. 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.
Notes
- The dough is very sticky, so use a spoon or cookie scoop for ease when dropping onto baking sheets.
- For softer cookies, slightly underbake by removing them from the oven at the 9-minute mark.
- Substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
