If you’re searching for the ultimate cookie with a twist, Yogurt Chocolate Chip Cookies are your answer. These cookies offer the rich, chocolatey indulgence you expect with an irresistibly tender crumb, thanks to tangy Greek yogurt. Their subtle balance of sweetness and the gentle lift from yogurt makes every bite special—perfect for sharing at gatherings or savoring with a cup of coffee. Trust me, after one batch, these might just become your new go-to treat!
Ingredients You’ll Need
The magic behind Yogurt Chocolate Chip Cookies comes from simple pantry staples, each bringing its own role in creating that perfectly soft, flavorful texture. Here’s what you need and why you’ll love each component:
- Plain Greek yogurt: Delivers extra moisture and gives these cookies their signature soft and cakey texture, adding a subtle tang that balances the sweetness.
- Unsalted butter (softened): Provides richness and flavor; make sure it’s softened so you get a creamy, well-blended dough.
- Packed brown sugar: Adds deep caramel notes and keeps the cookies chewy and moist.
- Granulated sugar: Brightens flavor and works with the brown sugar for just the right level of sweetness.
- Large eggs: Bind everything together while contributing structure and tenderness to the finished cookie.
- Vanilla extract: Rounds out the flavors with fragrant warmth in every bite.
- All-purpose flour: The backbone of the cookie, holding everything together while staying light.
- Baking soda: Helps the cookies rise so they stay soft and pillowy.
- Baking powder: Offers additional lift for that cakey bite.
- Salt: Just half a teaspoon sharpens all the other flavors and balances the sweetness.
- Semisweet chocolate chips: Melty pockets of chocolate in every mouthful—truly essential for this classic turned modern.
How to Make Yogurt Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this step not only prevents sticking but also helps achieve that golden, even bake on the bottom of your cookies.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, packed brown sugar, and granulated sugar until the mixture becomes light, fluffy, and a little lighter in color. This aerates the dough and gives your Yogurt Chocolate Chip Cookies their ideal texture. Take your time—this is where flavor and tenderness start!
Step 3: Add Yogurt, Eggs, and Vanilla
Add the Greek yogurt, eggs, and vanilla extract to the creamed mixture. Mix until everything is beautifully combined into a cohesive, glossy batter. The yogurt is your secret weapon for that uniquely soft and cakey texture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures your leaveners are distributed evenly, so each cookie rises just right.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined—overmixing can lead to tough cookies, so stop as soon as you no longer see streaks of flour.
Step 6: Stir in the Chocolate Chips
Fold in your semisweet chocolate chips. Every spoonful of dough should have plenty of chocolate—after all, what would Yogurt Chocolate Chip Cookies be without generous chocolatey bites?
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to prevent crowding as they bake. Slide the trays into your preheated oven and bake for 10 to 12 minutes, or until the edges turn a lovely golden color.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This wait helps the cookies set up, finishing with that perfect pillowy center.
How to Serve Yogurt Chocolate Chip Cookies
Garnishes
For a fun flourish, sprinkle the cookies with a pinch of flaky sea salt right after baking—this draws out the rich sweetness and makes those chocolate notes pop. A quick dusting of powdered sugar can also lend a touch of whimsy and elegance.
Side Dishes
These cookies are absolutely wonderful alongside a cold glass of milk or your favorite non-dairy milk. For a grown-up twist, serve them with a hot cup of coffee or a scoop of creamy vanilla ice cream on the side. The warmth of the cookie against the ice cream is pure bliss!
Creative Ways to Present
Try stacking Yogurt Chocolate Chip Cookies in a glass jar tied with a ribbon for a gorgeous edible gift, or arrange them on a tiered stand for a bake sale or tea party. For extra fun, make cookie sandwiches with a layer of Nutella or Greek yogurt frosting between two cookies. This playful presentation always gets rave reviews!
Make Ahead and Storage
Storing Leftovers
Keep your cookies soft and fresh by storing them in an airtight container at room temperature for up to 4 days. If you want to maintain that just-baked flavor and texture, slip a slice of bread into the container—the bread will absorb any excess moisture while keeping your Yogurt Chocolate Chip Cookies tender.
Freezing
You can freeze baked cookies or the unbaked dough for longer storage. To freeze cookies, let them cool completely and place in a zip-top bag with parchment between layers; they’ll keep beautifully for up to 2 months. For dough, portion it out onto a tray, freeze briefly until solid, then transfer the dough balls to a bag for easy, fresh-baked cookies anytime.
Reheating
Revive leftover cookies by popping them in a 300°F (150°C) oven for 2 to 3 minutes, or give them a quick zap (10-15 seconds) in the microwave. They’ll come out warm and gooey, just like they were fresh from the oven—no one will guess they’re from yesterday!
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred for its thick texture and creaminess, but you can use regular yogurt if that’s what you have. Just know the dough may be a bit softer, and you may want to reduce other liquids slightly or drain the yogurt for best results.
Are these cookies good for kids?
Absolutely! Yogurt Chocolate Chip Cookies are a softer, fluffier alternative to classic cookies, making them ideal for little eaters. Plus, the addition of yogurt sneaks in a little protein and calcium, so parents can feel a bit better about sharing them.
Can I make these cookies dairy-free?
Yes, you can substitute coconut yogurt and vegan butter for the Greek yogurt and unsalted butter. These swaps work brilliantly while keeping the cookies fluffy and delicious, so everyone can enjoy them.
Why are my cookies cakey instead of crisp?
The yogurt in this recipe is what gives Yogurt Chocolate Chip Cookies their soft, cake-like crumb—much different from classic crisp cookies. If you’d prefer a chewier or crispier texture, try reducing the yogurt slightly, or swap all or part of the brown sugar with more granulated sugar.
Can I add nuts or other mix-ins?
Absolutely! Feel free to add 1 cup of chopped toasted nuts, dried cranberries, or even swap some of the chocolate chips for white or dark chocolate. This dough is a great base for all your favorite additions.
Final Thoughts
There’s just something magical about pulling a tray of Yogurt Chocolate Chip Cookies from the oven—the kitchen smells amazing, and you get that golden, warm treat with a unique, pillowy texture. If you’ve been looking for a cookie that’s a little different but still totally satisfying, give this recipe a try. You might be surprised at just how much you love them—don’t be shy about sharing your batch with friends and family!
Print
Yogurt Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Yogurt Chocolate Chip Cookies are soft, cakey, and bursting with gooey chocolate chips. The addition of Greek yogurt gives them a delightful tanginess and moist texture, making them a perfect treat for any occasion.
Ingredients
Wet Ingredients:
- 1 cup plain Greek yogurt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the Greek yogurt, eggs, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, use coconut yogurt and vegan butter.
- You can also add chopped nuts or use dark chocolate chips for a richer flavor.
- Cookies will be soft and cakey due to the yogurt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
