Imagine the classic comfort of a warm, gooey chocolate chip cookie, but with a subtly tangy twist that makes each bite downright irresistible: welcome to Yogurt Chocolate Chip Cookies! This recipe blends the luscious richness of butter and chocolate chips with creamy Greek yogurt, yielding soft, cake-like cookies that feel indulgent yet slightly lighter. Whether you’re after an afternoon pick-me-up, a lunchbox surprise, or just an excuse to bake with pantry staples, these cookies promise to please every palate—without the usual cookie guilt.

Yogurt Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Yogurt Chocolate Chip Cookies is how easily their flavor comes together with just a handful of familiar ingredients. Each item plays a unique role, transforming a simple dough into a memorable treat you’ll want to bake on repeat.

Plain Greek yogurt (½ cup): Adds a creamy texture and gentle tang, keeping the cookies deliciously soft and tender.
Unsalted butter, softened (¼ cup): Provides rich flavor and that essential crumbly-yet-tender cookie bite.
Brown sugar, packed (½ cup): Brings caramel notes and helps the cookies stay moist and chewy.
Granulated sugar (¼ cup): Lends just the right amount of sweetness to balance the tang of the yogurt.
Large egg (1): Binds the ingredients together and adds richness.
Vanilla extract (1 teaspoon): Gives that classic, warm cookie aroma and flavor boost.
All-purpose flour (1 ¾ cups): The structure-builder—forms the backbone of your cookies.
Baking soda (½ teaspoon): Helps the cookies rise to pillowy perfection.
Salt (¼ teaspoon): Enhances and sharpens all the other flavors.
Semisweet chocolate chips (1 cup): Melty pools of chocolate in every bite—need we say more?

How to Make Yogurt Chocolate Chip Cookies

Step 1: Preheat and Prep

Kicking things off, preheat your oven to 350°F (175°C). Grab a sturdy baking sheet and line it with parchment paper. This step ensures your Yogurt Chocolate Chip Cookies lift off effortlessly after baking and keeps cleanup blissfully easy.

Step 2: Cream the Wet Ingredients

In a large bowl, combine the Greek yogurt, softened butter, brown sugar, and granulated sugar. Beat everything together until the mixture is smooth, creamy, and a little bit fluffy. The yogurt and butter blend for a dreamy base, while the sugars give moisture and flavor.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Continue mixing until there’s no trace of yolk or streaks left. At this point, your dough base should smell absolutely heavenly—don’t sneak a taste just yet!

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these first means your leavening and salt get evenly distributed, so every Yogurt Chocolate Chip Cookie bakes up consistently tender and golden.

Step 5: Combine Wet and Dry

Gradually stir the dry mix into the wet mixture, folding just until combined. Don’t over-mix—just gentle folds until no dry streaks remain. This keeps your cookies delightfully soft and prevents toughness.

Step 6: Fold in Chocolate Chips

Pour in those gorgeous semisweet chocolate chips and fold them through the dough, distributing them as evenly as possible. Every cookie should have a bonus nugget of chocolatey goodness!

Step 7: Portion and Bake

Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches between each. Bake for 9 to 11 minutes, keeping a keen eye for edges just turning golden while the centers remain pale. That’s your cue to irresistible, cake-like Yogurt Chocolate Chip Cookies.

Step 8: Cool and Enjoy

Allow the cookies to cool on the sheet for 5 minutes (they’ll set up a bit more), then gently transfer them to a wire rack. The anticipation is worth it—once cool, they’re ready for snacking, gifting, or devouring straight from the rack!

How to Serve Yogurt Chocolate Chip Cookies

Garnishes

If you want to dress your Yogurt Chocolate Chip Cookies up, a light dusting of powdered sugar or a sprinkle of flaky sea salt can make them look (and taste) even more inviting. For a fancy touch, drizzle with a bit of melted chocolate once cooled.

Side Dishes

Nothing pairs better than a frosty glass of milk, a hot mug of coffee, or even a scoop of vanilla Greek yogurt on the side. If you’re serving them for dessert, a handful of fresh berries delivers a naturally tart complement to the cookies’ rich sweetness.

Creative Ways to Present

Stack them up and tie with baker’s twine for a charming homemade gift, or arrange in a tiered stand for a cookie buffet. For a fun twist, use your Yogurt Chocolate Chip Cookies as “bread” for ice cream sandwiches—just freeze the cookies first, then sandwich a scoop of your favorite ice cream in between.

Make Ahead and Storage

Storing Leftovers

Keep your Yogurt Chocolate Chip Cookies fresh by stashing them in an airtight container at room temperature. They’ll stay soft and delicious for up to four days—ideal for lunchboxes or a sweet snack throughout the week.

Freezing

Want to save some treats for later? Place the cooled cookies in a freezer-safe bag or container and freeze for up to three months. You can also freeze unbaked dough balls, then bake straight from frozen (just add a couple extra minutes to your baking time).

Reheating

If you love the taste of a warm cookie, zap one or two in the microwave for about 8–10 seconds. They’ll come out perfectly gooey and ready to melt those chocolate chips all over again.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thick and creamy, which gives these cookies their signature soft texture. If you use regular yogurt, your dough may be too runny and the cookies might spread more. If you have to substitute, consider straining the yogurt first to remove excess liquid.

What can I do if I don’t have semisweet chocolate chips?

Feel free to swap in milk chocolate, dark chocolate chips, or even chunks from a chocolate bar. You can also try dried fruit, chopped nuts, or white chocolate pieces if you crave variety in your Yogurt Chocolate Chip Cookies.

Can I make these cookies gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free blend. Make sure your blend contains xanthan gum for proper texture, or add a small amount yourself if it doesn’t.

How will I know when the cookies are perfectly baked?

The edges should look just set and lightly golden, while the centers may still look a bit soft or pale. They’ll finish setting as they cool on the baking sheet, so resist the urge to over-bake for truly tender cookies.

Can I double the Yogurt Chocolate Chip Cookies recipe?

Absolutely! Just double every ingredient and use two baking sheets, rotating halfway through if your oven bakes unevenly. This way you’ll have a bounty of Yogurt Chocolate Chip Cookies to share (or not!).

Final Thoughts

If you’ve been on the hunt for a cookie that’s soft, chocolatey, and just a little bit different, Yogurt Chocolate Chip Cookies are calling your name. They’re joyful to bake, even more satisfying to share, and guaranteed to disappear fast. Happy baking—don’t forget to grab one while they’re still warm!

Yogurt Chocolate Chip Cookies Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Yogurt Chocolate Chip Cookies are a delightful twist on the classic treat, featuring the tangy richness of Greek yogurt for a soft and cake-like texture. Packed with gooey chocolate chips, these cookies are sure to become a household favorite for both kids and adults.

Ingredients

Scale

Wet Ingredients:

1/2 cup plain Greek yogurt
1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, beat together Greek yogurt, softened butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract; mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry mixture to wet ingredients, stirring until just combined.
Add Chocolate Chips: Fold in chocolate chips.
Bake: Drop rounded tablespoons of dough onto the baking sheet. Bake for 9–11 minutes until edges are golden. Cool on the sheet for 5 minutes before transferring to a wire rack.