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Yogurt chocolate chip cookies are the perfect pick when you want a classic treat with a soft and extra chewy spin. Greek yogurt takes the place of eggs here giving these cookies a lighter bite and a subtle tang while still delivering all the buttery chocolate chip flavor you crave.
When I first tried Greek yogurt in cookies I was hooked by the softness. Now even my picky niece asks when I will bake the “yogurt ones” again.
Ingredients
- Unsalted butter: gives richness and that classic cookie flavor make sure it is room temperature for easier mixing
- Granulated sugar: creates crisp edges and a sweet bite choose fine cane sugar if possible for the best texture
- Light brown sugar: brings chewiness and a subtle caramel note firmly pack it for accurate measuring
- Plain Greek yogurt: swaps for eggs and ensures extra moisture use thick full fat for best results
- Vanilla extract: boosts aroma and flavor look for pure vanilla over imitation
- All purpose flour: keeps cookies tender measure with the spoon and level method so you don’t end up with dense dough
- Baking soda: aids rise and helps the cookies brown check freshness to ensure lift
- Salt: balances sweetness and enhances flavors use a fine sea salt for even seasoning
- Semi sweet chocolate chips: provide pockets of rich chocolate go for high quality chips for the best gooey melt
Step-by-Step Instructions
- Make the Dough:
- In a large bowl use a mixer to cream the butter granulated sugar and light brown sugar for a good three to five minutes stopping to scrape the bowl. This gives you that signature fluffy cookie base.
- Add Yogurt and Vanilla:
- Mix in the Greek yogurt and vanilla extract until fully incorporated and smooth. The dough may look a little more loose than traditional dough at this point.
- Combine Dry Ingredients:
- In a separate bowl whisk together the flour baking soda and salt. This ensures even leavening and distribution of salt.
- Mix Dry into Wet:
- Gradually add the flour mixture to the wet ingredients. Mix on low just until the dough comes together. Overmixing leads to tough cookies so stop once you do not see streaks of flour. The dough should be quite sticky.
- Fold in Chocolate Chips:
- Pour in your semisweet chocolate chips and use a sturdy spatula to fold them in gently but evenly.
- Shape and Bake:
- Using a tablespoon drop sticky dough in mounds onto a parchment lined baking sheet leaving two inches between them for spreading.
- Bake and Cool:
- Slide the trays into your oven set at three hundred seventy five degrees Fahrenheit and bake for nine to twelve minutes until edges are golden and the centers look just barely set. Let cookies cool on the sheet for ten minutes before using a spatula to move them to a rack to finish cooling.
Greek yogurt is my favorite to use here because the cookies stay incredibly soft and slightly tangy even the next morning. My best baking memory is seeing my family compete to snag the freshest cookies straight off the cooling rack.
Storage Tips
These cookies will keep in an airtight container on your counter for up to four days. Layer parchment between them so they do not stick if stacked. If you want to freeze the cookies make sure they are fully cool first then tuck them in a freezer container for up to two months. Bring to room temperature before enjoying.
Ingredient Substitutions
You can swap regular yogurt for Greek yogurt if needed though the cookies may spread a bit more. For a dairy free version try a thick unsweetened coconut yogurt and a dairy free butter. If you want a different chocolate profile white or dark chocolate chips also work beautifully.
Serving Suggestions
These cookies are just right with a chilly glass of milk or layered into an ice cream sandwich. Sometimes I crumble them over vanilla yogurt for dessert or serve alongside coffee for a sweet afternoon treat. They are soft enough for little hands too so a good choice for family gatherings.
Cultural Historical Context
Chocolate chip cookies are a beloved American favorite and yogurt based baking comes from traditions of using cultured dairy for extra tenderness. Mixing the two makes a cookie that feels nostalgic yet new. Sharing them always reminds me of after school kitchen hangs as a kid.
FAQs about Recipes
- → Can I use regular yogurt instead of Greek yogurt?
Yes, regular yogurt works well too. Just ensure it is plain and not flavored for the best texture and taste.
- → Why are the cookies made without eggs?
Greek yogurt adds moisture and binding power, making eggs unnecessary while keeping the cookies soft and tender.
- → How do I know when the cookies are done baking?
Look for lightly golden edges while the centers remain soft. The cookies will continue to set as they cool.
- → Can I store these cookies at room temperature?
Yes, these cookies keep well at room temperature in an airtight container for up to 4 days.
- → Are these cookies chewy or crispy?
These cookies are especially chewy, thanks to the yogurt and brown sugar in the dough.
- → Can I freeze the cookie dough?
Absolutely. Drop dough portions onto trays, freeze until firm, then store in a bag. Bake directly from frozen, adding a minute or two to the time.