Yogurt Chocolate Chip Cookies (Printer-Friendly)

Soft, chewy chocolate chip cookies made with Greek yogurt for extra moisture and no eggs needed.

# What You Need:

→ Wet Ingredients

01 - ½ cup unsalted butter, room temperature
02 - ½ cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - ½ cup plain Greek yogurt
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1 ¾ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ½ teaspoon salt

→ Add-Ins

09 - 1 ½ cups semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 375°F. Line baking sheets with parchment paper.
02 - In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
03 - Mix in the Greek yogurt and vanilla extract until well combined.
04 - In a separate medium bowl, whisk together the flour, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined—the dough will be sticky.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Drop generous tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 9 to 12 minutes, or until the edges are golden brown.
09 - Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The texture is impossibly soft and chewy, like a tiny cloud that still satisfies that cookie craving
  • No eggs means you can whip these up on impulse when your pantry runs low
  • The yogurt adds a subtle richness that makes people ask what your secret ingredient is
02 -
  • The dough will feel stickier than regular cookie dough. This is normal and necessary for the final texture.
  • Underbaking slightly is intentional. These continue cooking on the hot pan and firm up as they cool.
03 -
  • Chill the dough for 30 minutes if you want thicker cookies with more pronounced ridges
  • Use a cookie scoop for uniform sizing so everything bakes evenly
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