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
Scale
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.
