Description
These yogurt chocolate chip cookies combine the richness of butter and the creaminess of Greek yogurt for moist, flavorful cookies with gooey chocolate chips. Perfectly soft and chewy with golden edges, they are easy to prepare and great for a delightful treat.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 375℉. Line baking sheets with parchment paper and set aside.
- Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed. Mix in the Greek yogurt and vanilla extract until well combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Form Dough: Add the dry ingredients mixture to the wet ingredients and beat until just combined. The dough will be very sticky.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed.
- Shape Cookies: Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake: Bake in the preheated oven for 12 minutes or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Regular yogurt can be used as a substitute for Greek yogurt.
- Store cookies at room temperature in an airtight container for up to 4 days.
- Make sure the butter is softened to room temperature for best mixing results.
- Do not overmix the dough after adding the flour to keep cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
