Description
These Yogurt Chocolate Chip Cookies offer a delightful twist on the classic treat by incorporating Greek yogurt for added moisture and a tender texture. With a perfect balance of sweet brown and granulated sugars, rich butter, and semi-sweet chocolate chips, these cookies are soft, chewy, and irresistibly delicious. Easy to make and baked to golden perfection, they’re a great option for a quick homemade dessert or snack.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 375℉ (190℃) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the room temperature butter, granulated sugar, and light brown sugar until the mixture is fluffy and light, scraping down the sides as needed for even mixing.
- Add Yogurt and Vanilla: Blend in the plain Greek yogurt and vanilla extract until well combined, creating a moist, creamy base for the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients, beating just until incorporated. The cookie dough will be sticky and thick.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring they are evenly distributed without overmixing.
- Portion the Dough: Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 12 minutes, or until the edges turn golden brown, signaling they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely and enjoy.
Notes
- Ensure the butter is at room temperature for easier creaming with sugars.
- The dough will be sticky, so using a tablespoon or cookie scoop helps portion it neatly.
- Allow cookies to cool on the baking sheet to avoid breaking since they will be soft initially.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
- Use Greek yogurt to add moisture and a slight tang keeping cookies tender.
