Description
These Yogurt Chocolate Chip Cookies are a delightful twist on the classic treat, featuring Greek yogurt for added moisture and a tender texture. Perfectly soft with golden edges and loaded with semi-sweet chocolate chips, these cookies bake quickly and yield a large batch, ideal for sharing or snacking throughout the week.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375℉. Line baking sheets with parchment paper to prevent sticking and set them aside.
- Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Mix in Yogurt and Vanilla: Add the plain Greek yogurt and vanilla extract to the creamed butter mixture. Mix until everything is well combined, creating a smooth wet base for your cookie dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Incorporate Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients, mixing just until combined. The dough will be very sticky, which is normal for this recipe.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop and Space Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing each dough ball at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 9-12 minutes or until the edges turn golden brown and the centers appear set but still soft.
- Cool Before Serving: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature butter to ensure it creams smoothly with the sugars.
- Do not overmix the dough once flour is added to keep cookies tender.
- Spacing dough properly prevents cookies from merging while baking.
- Cooling cookies on the baking sheet helps them set without breaking apart.
- Store cookies in an airtight container at room temperature for up to 5 days.
