Description
These yogurt chocolate chip cookies are soft, chewy, and made with creamy Greek yogurt for a delicious twist on the classic cookie. They’re easy to make, egg-free, and packed with semi-sweet chocolate chips.
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 the oven to 375°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, scraping down the sides and bottom of the bowl as needed.
- Mix in the Greek yogurt and vanilla extract until well combined.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very sticky.
- Fold in the chocolate chips.
- Drop the dough by the tablespoon onto the prepared baking sheets, spacing the cookies at least 2 inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Regular yogurt can be used instead of Greek yogurt if needed.
- The dough will be sticky, so using a cookie scoop can make portioning easier.
- Store cookies at room temperature in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American