Description
These Yogurt Chocolate Chip Cookies are a soft and chewy twist on the classic cookie, incorporating yogurt for extra moisture and a subtle tang. Made with simple ingredients like flour, brown sugar, and coconut oil (or butter), and studded with your favorite chocolate chips, they are perfect for an easy homemade treat that bakes up golden and delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup plain yogurt (regular or Greek, unsweetened)
- 1/4 cup coconut oil or melted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the plain yogurt, coconut oil or melted butter, brown sugar, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- Portion Dough: Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- You can use regular or Greek yogurt depending on your preference; Greek yogurt will produce a thicker, slightly tangier cookie.
- Substitute coconut oil with melted butter for a richer flavor if desired.
- For gluten-free cookies, use a certified gluten-free flour blend as a 1:1 replacement.
- To vary the chocolate chips, try dark chocolate for a less sweet option or white chocolate for added richness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; wrap individually and freeze for up to 2 months.
