Name: Yogurt Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1/4 cup plain Greek yogurt; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips

Jump to Recipe·Print Recipe

Imagine biting into a warm, soft cookie with melty chocolate chips, but with a delightful twist—a whisper of tang and irresistible moistness from Greek yogurt. That’s the magic of Yogurt Chocolate Chip Cookies, a treat that gives classic cookies an upgrade with subtle flavor, tender crumb, and a lighter feel. Whether you’re craving comfort food or looking for a slightly healthier bake, these cookies are sure to win you over with their balance of sweetness, texture, and joy in every bite.

Yogurt Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Yogurt Chocolate Chip Cookies might already be in your kitchen, but don’t underestimate these simple ingredients. Each one is carefully chosen: the butter for richness, Greek yogurt for moisture and a bit of tang, two types of sugar for depth, and, of course, those irresistible chocolate chips.

Unsalted butter (1/2 cup, softened): Brings foundational flavor and the classic chewy cookie texture.
Plain Greek yogurt (1/4 cup): Adds tangy moisture and keeps the cookies soft without extra fat.
Granulated sugar (1/2 cup): Sweetens and encourages that crisp edge we know and love.
Brown sugar, packed (1/2 cup): Infuses caramel notes and boosts chewiness.
Large egg (1): Binds everything together for the perfect cookie consistency.
Vanilla extract (1 teaspoon): Adds essential warmth and enhances all the flavors.
All-purpose flour (1 3/4 cups): Forms the structure but keeps the crumb tender.
Baking soda (1/2 teaspoon): Gives the dough just the right lift for a pillowy bite.
Salt (1/2 teaspoon): Rounds out and balances the sweetness beautifully.
Semi-sweet chocolate chips (1 1/2 cups): Melty pockets for pure nostalgic joy in every bite.

How to Make Yogurt Chocolate Chip Cookies

Step 1: Prep Your Baking Sheet

Begin with lining your baking sheet with parchment paper, ensuring your Yogurt Chocolate Chip Cookies come off easily and bake evenly with golden bottoms. Preheat your oven to 350°F (175°C) so you’re ready when the dough is.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, beat together the softened butter, Greek yogurt, granulated sugar, and brown sugar until the mixture turns light and fluffy. This step infuses air for a lighter cookie while marrying the yogurt’s moisture with traditional butter richness.

Step 3: Mix in Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Beat just until everything is smooth and fully combined, giving your cookies a subtle fragrance and uniform texture.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the leavening and salt evenly, so every Yogurt Chocolate Chip Cookie puffs just right and tastes perfectly balanced.

Step 5: Bring It All Together

Gradually mix the dry ingredients into the wet, stirring gently until just combined. Be careful not to overmix or you’ll lose that dreamy soft crumb we’re chasing!

Step 6: Add the Chocolate Chips

Fold in those semi-sweet chocolate chips. Make sure they’re evenly scattered—every bite deserves a sprinkle of chocolate happiness!

Step 7: Scoop and Bake

Use a tablespoon or small scoop to form balls of dough and place them two inches apart on your baking sheet. Bake for 10 to 12 minutes, until the edges are golden but the centers are just set for that perfectly gooey finish.

Step 8: Cool, Then Enjoy

Let the cookies cool on the baking sheet for five minutes (they’ll finish setting), then move them to a wire rack. Prepare yourself: these are irresistible slightly warm or at room temperature!

How to Serve Yogurt Chocolate Chip Cookies

Garnishes

If you want to elevate your Yogurt Chocolate Chip Cookies, give them a light sprinkle of flaky sea salt the moment they come out of the oven. This little touch makes the chocolate pop and adds a gourmet vibe.

Side Dishes

Nothing beats a classic pairing like a tall glass of cold milk, but these cookies also pair beautifully with hot cocoa, rich coffee, or even a scoop of vanilla or cookie dough ice cream if you’re feeling extra indulgent.

Creative Ways to Present

Layer the cookies in a glass jar with a festive ribbon for gifting, or build an impressive cookie tower for a party centerpiece. Yogurt Chocolate Chip Cookies also make amazing ice cream sandwiches—just add your favorite ice cream between two cookies and freeze for a homemade treat!

Make Ahead and Storage

Storing Leftovers

Keep your Yogurt Chocolate Chip Cookies soft by storing them in an airtight container at room temperature for up to four days. Tuck a piece of bread into the container to help retain extra moisture if you’re in a dry climate.

Freezing

If you want fresh cookies on demand, freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time, or freeze baked cookies and thaw whenever you like a sweet pick-me-up.

Reheating

To bring back that straight-from-the-oven magic, warm your cookies in a 300°F oven for about three minutes or zap them in the microwave for ten seconds. The chocolate gets melty and the centers stay soft!

FAQs

Can I use flavored yogurt instead of plain Greek yogurt?

Absolutely! Vanilla or honey yogurt adds a fun twist to Yogurt Chocolate Chip Cookies, giving them extra flavor and subtle sweetness. Just be mindful of the sugar content and adjust accordingly to avoid making the cookies too sweet.

Do I have to use a stand mixer for this dough?

Nope—a good old hand mixer or even a sturdy wooden spoon gets the job done. The key is to cream the wet ingredients thoroughly so everything is light and well-blended before adding the flour.

Can I substitute whole wheat flour?

You definitely can, but expect a slightly heartier cookie with a more pronounced, nutty flavor. Try swapping only half the flour for whole wheat on your first batch to find your ideal balance.

Can I make Yogurt Chocolate Chip Cookies gluten free?

Yes! Simply substitute a 1:1 gluten free baking flour blend. Make sure your blend contains xanthan gum for best texture; the cookies should still come out chewy and delicious.

Why are my cookies cakey instead of chewy?

This recipe leans soft, but too much flour or overmixing can push things into cakey territory. Measure flour carefully and stop mixing as soon as the dough comes together for the signature Yogurt Chocolate Chip Cookies texture.

Final Thoughts

I truly hope you’ll whip up a batch of Yogurt Chocolate Chip Cookies soon—whether you’re treating yourself or looking to share a little joy. With their soft centers, crispy edges, and rich pockets of chocolate, these cookies are more than a treat; they’re a guaranteed crowd-pleaser. Happy baking, and let me know how yours turn out!

Yogurt Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Yogurt Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. The addition of Greek yogurt gives them a slight tanginess and a moist texture, making them a delightful treat for any occasion.

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter (softened)
1/4 cup plain Greek yogurt
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the ingredients: In a large mixing bowl, cream together the softened butter, Greek yogurt, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips.
Bake the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Cool and serve: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.