Yogurt Chocolate Chip Cookies
Soft and chewy Yogurt Chocolate Chip Cookies made with Greek yogurt and no eggs. A healthier twist on a classic favorite.
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup plain Greek yogurt
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
Instructions
Prep the Oven and Pans
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Cream the Butter and Sugars
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the sides as needed.
Add the Yogurt and Vanilla
- Mix in the Greek yogurt and vanilla extract. The batter will look silky and slightly lighter in texture than traditional cookie dough.
Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined.
Stir in Chocolate Chips
- Fold in the semi-sweet chocolate chips until evenly distributed. The dough will be slightly sticky — that’s normal.
Scoop and Bake
- Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
Bake to Perfection
- Bake for 9–12 minutes or until the edges are golden brown and the centers are just set.
Cool and Enjoy
- Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.