If you’re searching for the ultimate chewy, soft, and utterly irresistible treat, look no further than these Yogurt Chocolate Chip Cookies. This recipe beautifully merges the classic comfort of a chocolate chip cookie with a secret twist—creamy yogurt! With a hint of tang and lasting moisture, every bite feels like a warm hug. Whether you’re baking for a crowd, sneaking a sweet snack, or looking to try something a little lighter, Yogurt Chocolate Chip Cookies are about to become your new go-to recipe.
Ingredients You’ll Need
Let’s celebrate the beauty of baking magic with just a handful of kitchen staples! Each ingredient here has a special role—some add flavor, others provide structure, and together, they create the irresistible softness and depth these cookies are known for.
- Plain Greek yogurt (1/2 cup): Adds moisture and a delightful, subtle tang that makes these cookies extra chewy and soft.
- Unsalted butter (1/2 cup, softened): Ensures a rich, buttery base while keeping the dough tender.
- Brown sugar (1/2 cup): Brings a deep caramel note and helps maintain the cookies’ ultra-soft centers.
- Granulated sugar (1/4 cup): Balances sweetness and ensures a classic cookie flavor.
- Large egg (1): Binds the dough, giving the cookies their structure and a little lift.
- Vanilla extract (1 teaspoon): Infuses warmth and enhances every other flavor in the cookie.
- All-purpose flour (1 3/4 cups): The reliable backbone for that perfect cookie bite.
- Baking soda (1/2 teaspoon): Helps the dough spread and creates those irresistible soft, puffy centers.
- Salt (1/2 teaspoon): Balances out the sweetness and makes the chocolate chips pop.
- Semi-sweet chocolate chips (1 cup): Because every great cookie needs melty, decadent chocolate in every bite!
How to Make Yogurt Chocolate Chip Cookies
Step 1: Prep Your Oven and Pans
Start your Yogurt Chocolate Chip Cookies journey by preheating the oven to 350°F. Line a baking sheet with parchment paper—this small step means easy cleanup and golden-bottomed cookies every time.
Step 2: Cream Together the Wet Ingredients
In a large mixing bowl, let’s bring together the creaminess of softened butter, the richness of Greek yogurt, and both sugars. Beat them with enthusiasm until the mixture becomes light, fluffy, and impossibly tempting—even before you add anything else!
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat these in until the mixture looks smooth and unified, bringing even more moisture and depth of flavor to your dough.
Step 4: Mix the Dry Ingredients Separately
Grab another bowl and whisk together the flour, baking soda, and salt. This ensures even distribution, so every cookie rises beautifully and has just the right texture and taste.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the wet mixture. Stir gently, just until everything comes together—overmixing is the enemy of soft cookies! Aim for a dough that’s thick but still easy to work with.
Step 6: Fold in the Chocolate Chips
Now for the starring moment: scatter in those glorious chocolate chips and fold them throughout the dough. You want a chip in every bite for that authentic Yogurt Chocolate Chip Cookie experience.
Step 7: Scoop and Bake
Drop rounded tablespoonfuls of dough onto your lined baking sheet, spacing them about 2 inches apart (they may spread a little). Bake for 10 to 12 minutes; you’re looking for lightly golden edges and set centers, the hallmark of a perfect cookie.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack, and try your best to wait until they’re cool enough to handle. The anticipation is totally worth it—the results are pure gooey, chocolatey bliss!
How to Serve Yogurt Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt right after baking gives these cookies an irresistible contrast, highlighting every note of chocolate and tangy yogurt. For a more indulgent twist, dust each cookie with a little powdered sugar or drizzle with melted dark chocolate. Presentation is nearly as important as flavor!
Side Dishes
Nothing beats a Yogurt Chocolate Chip Cookie paired with an ice-cold glass of milk or a cozy mug of coffee. For a playful afternoon treat, serve alongside vanilla ice cream or fruit salad—the coolness and freshness complement the rich, chewy cookies wonderfully.
Creative Ways to Present
Stack these cookies into a tall, ribbon-tied tower for bake sales, tuck them into lunchboxes for a sweet surprise, or create a DIY cookie sandwich with a scoop of frozen yogurt in the middle. However you serve them, these Yogurt Chocolate Chip Cookies are guaranteed to delight!
Make Ahead and Storage
Storing Leftovers
These cookies are champions when it comes to staying fresh. Once completely cooled, pop them into an airtight container at room temperature. They’ll remain soft and flavorful for up to five days, making them a fantastic make-ahead treat for busy weeks.
Freezing
For longer storage, freeze your Yogurt Chocolate Chip Cookies in a single layer on a baking sheet, then transfer to a freezer bag. This way, you can pull out one or a dozen whenever a craving strikes—they’ll be just as delicious after thawing at room temperature.
Reheating
To revive that fresh-baked cookie magic, briefly warm your cookies in the microwave for 5 to 10 seconds or pop them into a low oven for a couple of minutes. You’ll end up with melty chocolate chips and a just-baked aroma wafting through your kitchen!
FAQs
Can I use regular yogurt instead of Greek yogurt?
Absolutely! Both regular and Greek yogurt work wonderfully in Yogurt Chocolate Chip Cookies. Greek yogurt gives a chewier, thicker texture, while regular yogurt will make the cookies slightly softer and cakier. Just be sure to use plain yogurt to avoid unwanted flavors.
Why do my cookies come out cakey?
If your cookies are more cake-like than chewy, it’s likely due to overmixing the dough or using extra yogurt. For best results, mix the dough just until combined, and stick to the recipe measurements for that perfect Yogurt Chocolate Chip Cookie texture.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried fruit can add a fun twist to your cookies. Just keep mix-ins to about 1 cup total, swapping them for some of the chocolate chips if needed, to maintain the best dough consistency.
How do I make these cookies gluten-free?
You can swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The cookies may be a little softer, but the yogurt keeps everything delicious and moist, so everyone can enjoy Yogurt Chocolate Chip Cookies without compromise!
Do I need to chill the dough?
Chilling isn’t required for this recipe, but if you prefer a slightly thicker cookie or want to prep ahead, chilling for 30 minutes won’t hurt. It can help control spreading and intensify flavors, so feel free to experiment!
Final Thoughts
I can’t wait for you to bake up a batch of Yogurt Chocolate Chip Cookies and experience just how satisfying, simple, and shareable this treat really is. From the first whiff of warm, melting chocolate to the final bite, these cookies are destined to become a beloved favorite in your home. Happy baking!
Print
Yogurt Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Yogurt Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. The addition of Greek yogurt adds moisture and a slight tang, making them a delicious treat for any time of day.
Ingredients
Wet Ingredients:
- 1/2 cup plain Greek yogurt or regular yogurt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the wet ingredients: In a large mixing bowl, cream together the softened butter, Greek yogurt, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until lightly golden around the edges and set in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Using yogurt adds moisture and a slight tang to the cookies.
- Greek yogurt gives a thicker, chewier texture to the cookies.
- These cookies stay soft for several days and freeze well.
- For variation, add chopped nuts or swap in dark chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
