If you’re looking for a way to take classic comfort food to a whole new level, you absolutely have to try these Chocolate Chip Cookies with Yogurt. They’re everything you love about old-fashioned cookies—soft, chewy, and dotted with melty chocolate chips—but with a luscious, tangy twist from creamy Greek yogurt. Let’s just say: once you taste the balance of chocolate and subtle tang, you’ll never go back!
Why You’ll Love This Recipe
- Tender and Chewy: The Greek yogurt adds moisture, so every bite is soft and irresistible, with just the right balance of crisp edges and chewy centers.
- Simple Ingredients: You won’t need anything fancy—just pantry staples and a tub of yogurt for that delightful twist.
- Healthier Indulgence: Swap some butter for yogurt, and you get a treat that’s a bit lighter but doesn’t sacrifice any flavor.
- Perfect for Sharing (or Not!): This recipe makes plenty—enough for bake sales, lunchboxes, or a midnight snack you’ll want to keep all to yourself.
Ingredients You’ll Need
These Chocolate Chip Cookies with Yogurt are made with a handful of everyday staples, each one crucial for that perfect cookie. Every ingredient plays its own part—from the sweetness of the sugars to the creamy richness of yogurt—so don’t skip a thing!
- All-purpose flour: The backbone of the dough, offering structure and just the right amount of chew.
- Baking soda: Ensures the cookies puff up lightly and develop those gorgeous golden tops.
- Salt: A little goes a long way to sharpen all the flavors—don’t underestimate its importance!
- Unsalted butter (room temperature): Adds creaminess and a subtle richness, making the cookies soft and flavorful.
- Granulated sugar: For a classic sweetness and a slightly crisp edge.
- Brown sugar (packed): Brings caramel depth and enhances chewiness, making every bite a treat.
- Plain Greek yogurt: The star of the show! Swapping part of the butter for yogurt delivers moist, tender cookies with a subtle tangy zing.
- Vanilla extract: A splash of this elevates the aroma and rounds out the flavors.
- Semi-sweet chocolate chips: The essential melty pockets—use your favorite brand for maximum joy.
Variations
One of my favorite things about Chocolate Chip Cookies with Yogurt is how easy it is to make them your own. Whether you’re catering to allergies, dietary preferences, or just want to get creative, there are so many fun ways to personalize this recipe!
- Add Nuts: Toss in a handful of toasted walnuts or pecans for extra crunch and a nutty boost.
- Swap the Chocolate: Try dark, milk, or even white chocolate chips for a different flavor profile—mix and match for a loaded batch!
- Go Dairy-Free: Use a plant-based butter and your favorite dairy-free yogurt to adapt for vegan cookies that still taste amazing.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, aromatic twist, perfect for chilly days.
How to Make Chocolate Chip Cookies with Yogurt
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 375°F—it’s crucial for getting perfectly baked cookies! Line a large rimmed baking sheet with parchment paper (or a silicone baking mat) so your cookies slide right off without sticking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed, which means your Chocolate Chip Cookies with Yogurt bake up with a consistent texture throughout.
Step 3: Cream Butter and Sugars
In a large mixing bowl—or with your stand mixer—beat together the butter, granulated sugar, and brown sugar. Let it go for about 6 minutes, scraping down the sides whenever needed. You’ll be rewarded with a light and fluffy base that makes for ultra-tender cookies.
Step 4: Add Yogurt and Vanilla
Mix in the Greek yogurt and vanilla extract. The dough will become wonderfully creamy at this point, with the yogurt adding extra moisture and just a hint of tangy freshness. This is what sets these cookies apart!
Step 5: Bring It All Together
Gradually add the flour mixture to the wet ingredients, beating until everything is just blended. Remember to scrape the sides as you go so that no flour pockets are left behind. It’s okay if the dough feels a bit softer than traditional cookie dough—this is normal, thanks to the yogurt.
Step 6: Fold in the Chocolate Chips
This is the best part! Gently fold in those glorious chocolate chips until they’re evenly dispersed throughout the dough. You can save a few to dot on top of the cookies for extra appeal.
Step 7: Scoop and Bake
With a small cookie scoop or spoon, portion the dough out onto your prepared baking sheet—about 2 inches apart to allow for spreading. Bake for 8 to 10 minutes or until the edges are lightly golden but the centers are still soft. That’s your cue for chewy, bakery-style Chocolate Chip Cookies with Yogurt!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes—they’ll firm up and lift easily without breaking. After that brief patience test, transfer them to a wire rack to cool completely before storing (or indulging right away!).
Pro Tips for Making Chocolate Chip Cookies with Yogurt
- Room-Temperature Ingredients Matter: Start with room-temperature butter and yogurt for a smoother dough and even mixing.
- Don’t Overmix the Dough: Once the flour is added, blend only until you no longer see streaks of flour—overmixing can lead to tougher cookies.
- Reserve Chocolate Chips for Topping: Press a few extra chips into the top of each dough ball before baking for those irresistible bakery-style looks.
- Soft vs. Crisp: If you prefer your cookies extra soft, bake just until the edges are golden and let them finish setting as they cool on the tray.
How to Serve Chocolate Chip Cookies with Yogurt
Garnishes
Sprinkle each cookie with a tiny pinch of flaky sea salt while still warm for next-level flavor. Or, melt a little chocolate and drizzle it over cooled cookies for a bakery-style flourish!
Side Dishes
You honestly can’t go wrong with a cold glass of milk or a cup of creamy hot chocolate on the side. If you want something a little special, try pairing them with a yogurt parfait or a scoop of vanilla ice cream for the ultimate treat.
Creative Ways to Present
Stack cookies in a beautiful jar for a homemade gift, or create a cookie board with fresh fruit, nuts, and a bowl of yogurt dip. For parties, arrange them in mini boxes with wax paper for grab-and-go snacks that look as good as they taste!
Make Ahead and Storage
Storing Leftovers
Any leftover Chocolate Chip Cookies with Yogurt will keep in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help retain soft, bakery-style freshness—just swap out the bread as it dries up.
Freezing
These cookies freeze beautifully! Let them cool completely, then arrange them in a single layer in a freezer-safe bag or container. They’ll stay delicious for up to 2 months—just thaw at room temperature whenever a cookie craving strikes.
Reheating
To restore that fresh-from-the-oven magic, pop a cookie in the microwave for 10–15 seconds. The chocolate gets gooey, and the cookie warms up to perfection—a real treat, especially on a cozy afternoon.
FAQs
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Can I use regular yogurt instead of Greek yogurt?
It’s best to stick with Greek yogurt because of its thick, creamy consistency, which gives these cookies their soft texture. Regular yogurt is much runnier and could make your dough too loose, affecting the shape and bake.
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How do I know when the cookies are done baking?
The edges should be lightly golden while the centers still look slightly underbaked. They’ll finish setting as they cool, resulting in that perfect chewy texture you want from Chocolate Chip Cookies with Yogurt.
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Can I make the dough ahead of time and bake later?
Absolutely! Chill the dough balls on a baking sheet, then transfer to a bag once firm. Bake straight from the fridge with just a minute or two added to the baking time for freshly baked cookies on demand.
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What should I do if the cookies spread too much?
If your Chocolate Chip Cookies with Yogurt are spreading more than you’d like, it might be because your butter or yogurt was too warm. Try chilling the dough for 20–30 minutes before scooping and baking for thicker, bakery-style cookies.
Final Thoughts
These Chocolate Chip Cookies with Yogurt are everything you want in a cookie—easy, unfussy, and absolutely swoon-worthy. Whether you’re baking with kids or treating yourself after a long day, you’re in for a heartwarming, melty-chocolate bite every time. Go ahead: pour yourself a glass of milk, bake up a batch, and let these cookies brighten your kitchen and your day!
Print
Chocolate Chip Cookies with Yogurt Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these soft and chewy Chocolate Chip Cookies with a hint of tangy yogurt flavor. Perfect for any occasion, these cookies are sure to become a family favorite.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup plain Greek yogurt
- 1 to 2 teaspoons vanilla extract
Additional:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 375 degrees F.
- Prepare Baking Sheet: Line a large rimmed baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a separate bowl, beat butter, sugar, and brown sugar until fluffy, about 6 minutes.
- Blend Wet Ingredients: Mix in Greek yogurt and vanilla until well combined.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat until blended.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Portion and Bake: Use a cookie scoop to place dough on the baking sheet. Bake for 8 to 10 minutes.
- Cool and Store: Allow the cookies to cool on the baking sheet before transferring to a wire rack. Store in an airtight container once completely cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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