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
Scale
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
