If you’re looking for the ultimate twist on a classic treat, Yogurt Chocolate Chip Cookies are about to become your new obsession. Imagine everything you love about a chocolate chip cookie — the gooey chocolate, the golden edges, the soft center — now made even more luscious thanks to creamy Greek yogurt. This simple swap creates cookies that are irresistibly soft, perfectly chewy, and just a little bit tangy. Plus, you’ll feel great knowing you snuck in a little extra protein and moisture without sacrificing a single bit of classic cookie flavor. Whether you’re new to baking with yogurt or already a fan, these cookies are guaranteed to charm everyone at your table.
Ingredients You’ll Need
What’s so magical about these Yogurt Chocolate Chip Cookies is how just a handful of familiar ingredients come together to make something truly special. Each item plays a crucial role in achieving that signature soft texture and rich, chocolatey flavor.
- All-purpose flour: The backbone of your cookies, providing structure and that classic cookie crumb.
- Baking soda: Gives your cookies a gentle lift, ensuring a tender and slightly puffy result.
- Salt: Just enough to balance the sweetness and make the chocolate pop.
- Unsalted butter, softened: Adds rich flavor and helps create that melt-in-your-mouth texture.
- Plain Greek yogurt: The secret ingredient for ultra-soft, moist cookies with a hint of tang.
- Granulated sugar: Sweetens and helps the cookies spread just the right amount.
- Brown sugar, packed: Adds a deeper caramel note and extra chewiness.
- Large egg: Binds everything together for that perfect cookie dough consistency.
- Vanilla extract: Rounds out the flavors and gives the cookies a warm, inviting aroma.
- Semisweet chocolate chips: The star of the show, giving you melty chocolate in every bite.
How to Make Yogurt Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper — this makes for easy cleanup and ensures your cookies won’t stick. Getting everything ready before you start mixing means your dough can go straight from bowl to oven, keeping things stress-free.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This step helps distribute the leavening and salt evenly, so every cookie bakes up just right. Set this bowl aside for now.
Step 3: Cream Butter, Yogurt, and Sugars
In a large mixing bowl, beat together the softened butter, Greek yogurt, granulated sugar, and brown sugar until the mixture is light and creamy. The yogurt incorporates a bit differently than just butter, so make sure they’re thoroughly combined for a smooth base.
Step 4: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, mixing until everything is just blended. You don’t want to overmix at this stage; just make sure the egg and vanilla disappear into the batter.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture. Do this in batches, mixing gently until just combined. Overworking the dough can lead to tough cookies, so a light hand here is key for that soft, tender bite.
Step 6: Fold in Chocolate Chips
Now for the best part: fold in those chocolate chips! Make sure they’re evenly distributed so every Yogurt Chocolate Chip Cookie is packed with melty chocolate.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your lined baking sheets, leaving about two inches between each cookie so they have room to spread. Bake for 10 to 12 minutes, until the edges are lightly golden but the centers still look a bit soft — this is how you get that dreamy texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. This quick rest helps the cookies set up perfectly while staying soft inside.
How to Serve Yogurt Chocolate Chip Cookies
Garnishes
For an extra flourish, sprinkle a pinch of flaky sea salt over the cookies while they’re still warm. It’s a tiny touch that really makes the chocolate shine and adds a beautiful finish. You can also drizzle with a bit of melted chocolate or dust with powdered sugar for a bakery-worthy look.
Side Dishes
The classic pairing with Yogurt Chocolate Chip Cookies is, of course, a tall glass of cold milk. But they’re also delicious with coffee, hot cocoa, or even a scoop of vanilla ice cream for a simple yet satisfying dessert.
Creative Ways to Present
Turn your cookies into ice cream sandwiches by tucking a scoop of your favorite ice cream between two cooled cookies. Or, stack them in a clear jar and tie with a ribbon for a sweet homemade gift. These cookies also make a playful addition to dessert boards or party platters.
Make Ahead and Storage
Storing Leftovers
Keep your Yogurt Chocolate Chip Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 4 days, though they rarely last that long in my house!
Freezing
Both the baked cookies and the raw dough freeze beautifully. To freeze dough, scoop portions onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Baked cookies can be layered between parchment in a container. Either way, you’ll have homemade cookies ready whenever the craving strikes.
Reheating
To enjoy that fresh-from-the-oven warmth, pop a cookie in the microwave for 10-15 seconds or reheat in a 300°F oven for a few minutes. This brings back the soft texture and gooey chocolate, making your Yogurt Chocolate Chip Cookies taste like they just came out of the oven.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is best for this recipe because it’s thicker and creamier, which helps create that signature chewy texture. If you use regular yogurt, your cookies might spread more and turn out a bit softer, but they’ll still be delicious.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend. Just be sure it contains xanthan gum or another binder for best results.
What if I want to use dark chocolate chips or nuts?
Go for it! Dark chocolate chips add a more intense chocolate flavor, and chopped nuts (like walnuts or pecans) bring extra crunch. You can add up to 1/2 cup of your favorite mix-ins without changing the base recipe.
How do I know when the cookies are done?
The edges should be lightly golden, but the centers will still look a bit soft and slightly underbaked. They’ll finish setting as they cool, resulting in that perfect chewy texture that makes Yogurt Chocolate Chip Cookies so irresistible.
Why are my cookies extra soft?
This is actually part of their charm! The Greek yogurt naturally creates a softer, chewier cookie compared to traditional recipes. If you prefer a firmer cookie, you can bake them an extra minute or two, but be careful not to overbake.
Final Thoughts
There’s something truly special about sharing a batch of homemade Yogurt Chocolate Chip Cookies with friends and family. They’re a little softer, a little chewier, and just different enough to keep everyone reaching for another. Give this recipe a try — you might never go back to your old chocolate chip cookies again!
Print
Yogurt Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Yogurt Chocolate Chip Cookies are a soft, chewy treat that blend the richness of butter with the tangy creaminess of Greek yogurt. Perfect for those seeking a slightly healthier twist on classic chocolate chip cookies, they bake up tender with golden edges and gooey centers, making them an irresistible dessert for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening agents and seasonings.
- Cream Butter, Yogurt, and Sugars: In a large mixing bowl, beat together the softened unsalted butter, plain Greek yogurt, granulated sugar, and packed brown sugar until the mixture becomes creamy and smooth, creating a rich base for your cookies.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined, which helps with cookie structure and flavor.
- Combine Wet and Dry Ingredients: Gradually stir in the dry ingredients into the wet mixture just until incorporated, being careful not to overmix to maintain cookie tenderness.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough to evenly distribute the chocolate throughout each cookie.
- Shape Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart to accommodate spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, use full-fat Greek yogurt instead of low-fat.
- These cookies will be softer than traditional chocolate chip cookies due to the addition of yogurt.
- Optional: Add 1/2 cup chopped nuts such as walnuts or pecans for extra crunch.
- You can substitute dark chocolate chips for semisweet for a richer chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
