Yogurt Chocolate Chip Cookies
Incredibly soft and chewy chocolate chip cookies made with Greek yogurt for an extra tender crumb and delightful tang.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375℉ (190°C).
- Line baking sheets with parchment paper and set aside.
- In a large bowl, beat the butter, granulated sugar, and light brown sugar together until light and fluffy.
- Scrape down the sides and bottom of the bowl as needed.
- Mix in the Greek yogurt until just combined.
- Mix in the vanilla extract until just combined.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients.
- Beat until the dough is just combined.
- Fold in the semi-sweet chocolate chips.
- Drop the cookie dough by the tablespoon onto the prepared baking sheets.
- Space the cookie dough balls 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.
- Transfer the cooled cookies to a wire rack to cool fully.
Notes
Ensure butter is at room temperature for best creaming results.
Do not overmix the dough once flour is added to keep cookies tender.
For softer cookies, pull them out when centers are still slightly soft.
Use parchment paper to prevent sticking and for easy cleanup.
Find it online: https://timelesscrumb.com/yogurt-chocolate-chip-cookies/