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Yogurt Chocolate Chip Cookies


Yogurt Chocolate Chip Cookies


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


Preparing the Dough:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat until well combined.
  4. Incorporate Yogurt: Mix in the yogurt until the batter is smooth and creamy. The yogurt adds moisture and a slight tanginess to the cookies.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  6. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
  7. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough. You can reserve a few chocolate chips to press into the tops of the cookies before baking, if desired.

Shaping and Baking:

  1. Portion the Dough: Use a spoon or cookie scoop to portion the dough into rounded balls, about 1 to 1 1/2 tablespoons each. Place the dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.
  2. Bake the Cookies: Transfer the baking sheets to the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown. The centers may still look slightly soft, but they will firm up as the cookies cool.
  3. Cool on Baking Sheet: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps them set and prevents them from breaking.

Serving and Storing:

  1. Serve: Serve the yogurt chocolate chip cookies warm or at room temperature. They pair well with a glass of milk or a cup of coffee.
  2. Store: Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 2-3 months. Thaw them at room temperature before serving.


  • For extra flavor, you can add a teaspoon of cinnamon or a dash of nutmeg to the cookie dough.
  • If you prefer softer cookies, slightly underbake them and allow them to cool completely on the baking sheet before transferring them to wire racks.
  • Feel free to customize the cookies by adding chopped nuts, dried fruit, or even coconut flakes along with the chocolate chips.

Enjoy baking and savoring these delicious yogurt chocolate chip cookies!

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