Description
These Yogurt Chocolate Chip Cookies are soft, moist, and packed with delicious semi-sweet chocolate chips. The addition of Greek yogurt adds a tender texture while keeping the cookie rich and flavorful. Perfect for a quick bake that satisfies any sweet craving.
Ingredients
Units
Scale
Dough Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 375℉ and line baking sheets with parchment paper. Set aside to prepare the dough.
- Mix Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar until the mixture becomes fluffy. Be sure to scrape down the sides and bottom of the bowl as needed for even mixing.
- Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla extract until fully combined with the butter and sugars.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Form Cookie Dough: Gradually add the dry ingredients to the wet ingredients and beat until just combined. The cookie dough will be very sticky, so avoid overmixing.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the sticky cookie dough, ensuring even distribution throughout.
- Portion Dough: Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing each drop at least 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges turn golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Regular yogurt can be used as a substitute for Greek yogurt if desired.
- Store cookies at room temperature in an airtight container for up to 4 days to maintain freshness.
- Do not overmix the dough to avoid tough cookies; mix until just combined.
- Spacing cookies properly on the baking sheet helps prevent them from merging during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
