Yogurt Chocolate Chip Cookies

Why You’ll Love This Recipe

I absolutely love how these cookies turn out every time! The Greek yogurt gives them a softness that’s simply irresistible, and the combination of granulated sugar and brown sugar creates a lovely, balanced sweetness. Without eggs, the dough is easy to work with, and it results in a chewy texture that’s perfect for anyone who loves their cookies on the softer side. Plus, the semi-sweet chocolate chips melt perfectly into the dough for that chocolatey goodness in every bite. They’re quick to make, and the recipe yields a generous batch, making them ideal for sharing!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat the oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.

Mix the wet ingredients: In a large bowl, beat together 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, and continue mixing until well combined.

Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.

Mix everything together: Add the flour mixture to the wet ingredients and beat until just combined. The dough will be sticky, which is normal.

Add the chocolate chips: Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Shape the cookies: Drop the cookie dough by the tablespoon onto the prepared baking sheets, making sure to space them at least 2 inches apart.

Bake the cookies: Bake for 9-12 minutes or until the edges are golden brown. The center may still look slightly soft, but it will firm up as the cookies cool.

Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: This recipe makes about 36 cookies.

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25 minutes

Variations

Add-ins: You can add in some chopped nuts like walnuts or pecans for extra crunch.

Chocolate type: While semi-sweet chocolate chips are the go-to, you could use milk chocolate or dark chocolate chips for a different flavor profile.

Yogurt options: You can use regular yogurt in place of Greek yogurt if you prefer, though Greek yogurt makes the cookies extra thick and soft.

Flavor Twist: Add a pinch of cinnamon or a dash of espresso powder to intensify the chocolate flavor.

Storage/Reheating

Storage: Store any leftover cookies at room temperature in an airtight container for up to 4 days.

Reheating: If you prefer warm cookies, simply microwave them for 10-15 seconds or heat them in the oven at 350°F (175°C) for a few minutes until warmed through.

FAQs

Can I use a different type of yogurt?

Yes, you can use regular yogurt, but Greek yogurt provides a creamier texture and thicker dough, which results in softer cookies.

Do I need to chill the dough before baking?

No, this recipe doesn’t require chilling the dough. The cookies will bake perfectly without any extra wait time.

Can I use a hand mixer instead of a stand mixer?

Absolutely! A hand mixer works just as well for this recipe. Just make sure to scrape the sides and bottom of the bowl to incorporate all the ingredients evenly.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown. They may look slightly underdone in the center, but they will firm up as they cool.

Can I freeze the cookie dough for later?

Yes, you can freeze the dough. Scoop the dough into tablespoon-sized portions, place them on a baking sheet to freeze for an hour, then transfer the frozen dough balls into a freezer bag. Bake directly from the freezer, adding an extra minute or two to the baking time.

Conclusion

These Yogurt Chocolate Chip Cookies are the perfect combination of soft, chewy, and sweet. The Greek yogurt adds a delightful richness, while the chocolate chips melt beautifully into each bite. With a simple and quick preparation time, they’re ideal for when you’re craving something sweet but don’t want to spend too much time in the kitchen. Whether you’re making them for a snack, a party, or just to have on hand, these cookies will always be a hit!

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