Description
These Yogurt Chocolate Chip Cookies are a soft, moist twist on the classic favorite, made healthier with the addition of yogurt and coconut oil. Perfectly balanced with sweetness and rich chocolate chips, they offer a delightful treat that’s both easy to make and delicious to enjoy any time of day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup plain yogurt (regular or Greek, unsweetened)
- 1/4 cup coconut oil or melted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it 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 to evenly distribute the leavening agent and salt throughout the flour, ensuring balanced flavor and texture.
- Combine Wet Ingredients: In a separate bowl, blend the plain yogurt, coconut oil or melted butter, brown sugar, and vanilla extract until the mixture is smooth and homogeneous, providing a creamy base for the dough.
- Incorporate Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is combined to avoid overmixing, which can make cookies tough.
- Add Chocolate Chips: Fold in the chocolate chips carefully to distribute them evenly throughout the dough, ensuring each cookie is packed with chocolate goodness.
- Portion Cookies: Using a tablespoon, scoop portions of dough and place them onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes or until the edges start to turn a light golden brown, indicating they are done.
- Cool: Remove the cookies from the oven and leave them to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for the best texture.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- You can use either regular plain yogurt or Greek yogurt, but using Greek yogurt will result in a thicker dough.
- Feel free to swap coconut oil with melted butter for a richer flavor.
- Adjust baking time slightly if you prefer softer or firmer cookies.
- Make sure not to overmix the dough to keep the cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 3 days.
