There is something irresistibly delightful about a batch of cookies that manages to be both soft and flavorful, with a touch of wholesome goodness. The Yogurt Chocolate Chip Cookies Recipe is my go-to when I want that perfect balance of indulgence and a little extra moisture from the Greek yogurt, which keeps these cookies tender and incredibly chewy. Packed with semi-sweet chocolate chips and a hint of vanilla, these cookies turn out beautifully golden and simply melt in your mouth, making them an instant favorite for sharing or savoring all by yourself.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in ensuring your cookies come out with the perfect texture and flavor. From the richness of butter to the tangy moisture from Greek yogurt, every element adds something special to this beloved recipe.
- ½ cup unsalted butter, room temperature: Provides creaminess and richness while helping the cookie structure.
- ½ cup granulated sugar: Adds sweetness and helps with cookie spreading.
- ½ cup light brown sugar, packed: Contributes moisture and a deeper caramel flavor, enhancing softness.
- ½ cup plain Greek yogurt: Key for adding tender moisture and a subtle tang that balances the sweetness.
- 2 teaspoons vanilla extract: Infuses every bite with warm, inviting aroma and flavor.
- 1 ¾ cups all-purpose flour: The base that gives the cookies structure and chew.
- ½ teaspoon baking soda: Helps the cookies rise lightly and develop that perfect texture.
- ½ teaspoon salt: Brightens the flavors and balances sweetness.
- 1 ½ cups semi-sweet chocolate chips: The star ingredient that melts into pockets of gooey chocolate.
How to Make Yogurt Chocolate Chip Cookies Recipe
Step 1: Prep the Oven and Baking Sheets
First things first, preheat your oven to 375 degrees Fahrenheit. This temperature is perfect for achieving that crispy edge with a soft center. Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Having everything ready before mixing makes the process smooth and stress-free.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the unsalted butter with the granulated and brown sugars until the mixture becomes light and fluffy. Scrape down the sides to integrate every bit of sweet butter goodness. This step is essential because it helps to evenly distribute the sugar, creating those coveted soft pockets inside each cookie.
Step 3: Add Yogurt and Vanilla Extract
Now, mix in the plain Greek yogurt and vanilla extract. The yogurt not only adds moisture but also a slight tanginess that makes the cookies taste rich and complex, without being overly sweet. Stir gently until everything is fully combined and creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. This ensures the leavening and seasoning ingredients distribute evenly in the dough. When you add this dry mix to the wet ingredients, be careful not to overmix; you want a cohesive dough but still tender cookies.
Step 5: Fold in Chocolate Chips
This is the fun part! Gently fold the semi-sweet chocolate chips into the sticky dough. It’s best to use a spatula at this stage to keep the dough light and airy, while making sure every cookie will have plenty of chocolatey goodness.
Step 6: Portion and Bake
Drop generous tablespoon-sized scoops of dough onto your prepared baking sheets, leaving at least two inches between each so they can spread without sticking. Bake the cookies for 9 to 12 minutes or until their edges turn a lovely golden brown. Don’t worry if the center looks a bit soft – that’s what makes them so gorgeously chewy. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
How to Serve Yogurt Chocolate Chip Cookies Recipe
Garnishes
A simple dusting of powdered sugar can add an elegant touch, or sprinkle a pinch of flaky sea salt on top of warm cookies to heighten the chocolate’s sweetness. For seasonal fun, try adding mini chocolate chips or white chocolate chunks as a garnish before baking.
Side Dishes
These cookies are fantastic on their own, but pairing them with a cold glass of milk or a steaming cup of coffee elevates the experience. For a more decadent treat, serve alongside vanilla ice cream or fresh berries to balance the sweetness.
Creative Ways to Present
Want to impress guests? Arrange the cookies on a decorative platter with a small bowl of Greek yogurt for dipping. You can even sandwich two cookies with a spread of flavored yogurt or frosting for a fun twist that plays up the yogurt element in this recipe.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days, retaining that wonderful chewy texture that makes this Yogurt Chocolate Chip Cookies Recipe so special.
Freezing
If you want to save some for later, the dough can be frozen before baking. Scoop out the dough onto a tray, freeze until solid, then transfer to a freezer bag. Alternatively, baked cookies freeze well in airtight containers for up to 3 months — just thaw at room temperature before enjoying.
Reheating
To revive the fresh-baked softness, warm the cookies in the oven at 300 degrees Fahrenheit for about 5 minutes or pop them in the microwave for 10-15 seconds. They’ll taste just like they came straight from your oven, perfect for an anytime snack craving.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred because it’s thicker and creamier, which helps keep the cookies moist without making the dough too runny. Regular yogurt is thinner and may alter the texture, but you can try using it if you don’t mind slightly softer cookies.
What if I don’t have unsalted butter?
You can use salted butter, but reduce or omit the added salt in the recipe to avoid overly salty cookies. Using unsalted butter gives you full control over the saltiness and flavor balance.
Can I substitute chocolate chips with other mix-ins?
Absolutely! Chopped nuts, dried fruit, or white chocolate chips all make delicious alternatives. Just make sure any substitutes are roughly the same size to ensure even distribution and baking.
Why is my cookie dough so sticky?
Sticky dough is normal for this Yogurt Chocolate Chip Cookies Recipe because of the yogurt and higher moisture content. Chill the dough for 15-20 minutes if it’s too sticky to handle easily, or use a spoon to portion it out.
How do I make the cookies crispier?
If you prefer a crispier cookie, bake a minute or two longer and flatten the dough slightly before baking. However, these cookies are best enjoyed when soft and chewy, which is the signature texture of this recipe.
Final Thoughts
If you’re looking for a cookie recipe that feels cozy, familiar, and just a little bit special, you really can’t go wrong with this Yogurt Chocolate Chip Cookies Recipe. It’s simple enough for any home baker, yet delivers a texture and flavor that will have everyone asking for seconds. So preheat that oven and gather your ingredients—delicious moments are just a batch away!
Print
Yogurt Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Yogurt Chocolate Chip Cookies are delightfully soft and chewy, thanks to the addition of Greek yogurt. They balance the richness of butter and sugars with the tangy moisture of yogurt, creating a tender texture and enhancing the flavors. Perfectly studded with semi-sweet chocolate chips, these cookies bake up golden and irresistibly delicious.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper and set them aside to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter with the granulated sugar and packed light brown sugar until the mixture is fluffy and light in color. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla extract until the ingredients are well combined, creating a slightly loose and moist batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning elements.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and beat just until combined. The dough will be sticky and thick, which is normal and necessary for a soft texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute them without overmixing.
- Portion Dough: Using a tablespoon measure, drop spoonfuls of the sticky dough onto the prepared baking sheets. Space the cookies at least 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 9-12 minutes, or until the edges turn golden brown and the centers appear set but still soft.
- Cool Down: Let the cookies cool on the baking sheet for 10 minutes after removing from the oven. Then transfer them to a wire rack to cool completely, ensuring they finish setting and maintain their tender texture.
Notes
- Measure flour carefully by spooning into the cup and leveling off to prevent dry cookies.
- Room temperature butter allows for proper creaming with sugars, creating a lighter texture.
- Using Greek yogurt adds moisture and tanginess, perfect for soft cookies.
- Do not overmix once adding flour to avoid tough cookies.
- Cookies will feel soft when removed from oven but will firm up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
