Greek Yogurt Chocolate Chip Cookies Recipe
There’s something downright magical about baking a batch of Greek Yogurt Chocolate Chip Cookies. Imagine your favorite classic cookie—soft, chewy, and buttery—but with a little twist: rich, creamy Greek yogurt adds a gentle tang and makes each bite irresistibly tender. These cookies manage to taste indulgent while being just a bit lighter, thanks to less butter and the moisture the yogurt brings. Whether you’re treating yourself after dinner or surprising friends with a homemade treat, this recipe is about to become your new go-to.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these Greek Yogurt Chocolate Chip Cookies is in their simplicity—every ingredient has a purpose, bringing flavor, texture, or that familiar cookie aroma to your kitchen. Don’t skimp; using good-quality basics makes all the difference in these sweet little gems!
- Unsalted butter (1/2 cup, softened): Butter sets the foundation for a rich flavor and that tender, melt-in-your-mouth crumb.
- Plain Greek yogurt (1/4 cup): The secret star—adds moisture and softness, replacing some butter for a healthier twist.
- Brown sugar (1/2 cup, packed): Infuses every cookie with caramel notes and helps create that signature chewy texture.
- Granulated sugar (1/4 cup): Balances sweetness and helps the edges crisp up just enough.
- Large egg (1): The binder, ensuring everything holds together and baking up into the perfect chewy round.
- Vanilla extract (1 teaspoon): Just a splash lifts the flavors and brings warmth to every bite.
- All-purpose flour (1 1/2 cups): Classic cookies need classic flour for that buildable structure.
- Baking soda (1/2 teaspoon): Gives your cookies the subtle lift and soft rise you crave.
- Salt (1/4 teaspoon): Don’t skimp; a pinch wakes up all the other flavors and balances the sweetness.
- Semi-sweet chocolate chips (1 cup): The real reason we’re all here! Gooey, chocolatey moments in every bite.
How to Make Greek Yogurt Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
To set the stage for perfect cookies, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this step not only prevents sticking but also helps ensure your cookies bake evenly and develop nicely golden bottoms.
Step 2: Cream the Butter, Yogurt, and Sugars
In a large mixing bowl, combine your softened butter, Greek yogurt, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat until the mixture is light and fluffy, about 2 to 3 minutes. This step is about more than just blending; it aerates the mixture, giving your Greek Yogurt Chocolate Chip Cookies their soft texture.
Step 3: Add the Egg and Vanilla
Beat in the large egg and vanilla extract. Mix until everything is well combined—no streaks of egg or patches of yogurt left behind. This is where those cozy, sweet aromas start to fill your kitchen.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. A quick whisk ensures the baking soda and salt are evenly dispersed in the flour, setting you up for cookies that bake up consistently soft and delicious.
Step 5: Bring Dough Together
Gradually add your dry ingredients to the wet mixture, mixing just until everything comes together. Be gentle—overmixing can make your cookies tough. At this stage, you should have a soft, fluffy dough that already smells fantastic.
Step 6: Fold in Chocolate Chips
Time for the best part! Gently fold in the semi-sweet chocolate chips. Aim for even distribution so every cookie is packed with melty chocolate pockets, ensuring that classic Greek Yogurt Chocolate Chip Cookies bite.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your parchment-lined baking sheet, leaving about 2 inches between each to allow for spreading. Slide the sheet into the oven and bake for 10 to 12 minutes, until the edges are lightly golden but the centers look just a little soft. This is how you achieve the perfect balance of chewy and crisp.
Step 8: Cool and Enjoy
Once out of the oven, let the cookies rest on the baking sheet for about 5 minutes—this lets them finish setting up and makes them easier to transfer. Move the cookies to a wire rack to cool completely… or don’t wait, and treat yourself to one warm and gooey! That is, after all, the cook’s privilege.
How to Serve Greek Yogurt Chocolate Chip Cookies
Garnishes
For an easy finishing touch, sprinkle each cookie with a tiny pinch of flaky sea salt right as they come out of the oven. This trick highlights the chocolate flavor and offers that irresistible sweet-salty contrast. If you’re feeling playful, try a dusting of powdered sugar or a tiny drizzle of melted chocolate—dessert is your canvas!
Side Dishes
Pairing your Greek Yogurt Chocolate Chip Cookies with an ice-cold glass of milk is a classic for a reason; the creamy, cold sip follows the warm, melty cookie bite beautifully. For something a touch more sophisticated, arrange them on a platter with fresh berries or alongside espresso for a cozy afternoon treat.
Creative Ways to Present
Thinking outside the (cookie) box? Stack a few cookies and wrap them in parchment and twine for an adorable edible gift. Or sandwich a scoop of vanilla or frozen Greek yogurt between two cookies for a quick-and-easy homemade ice cream sandwich. These cookies also make fantastic mini ice cream sundae toppers if you’re serving a crowd!
Make Ahead and Storage
Storing Leftovers
Store cooled Greek Yogurt Chocolate Chip Cookies in an airtight container at room temperature for up to four days. They stay surprisingly soft, thanks to the yogurt, and won’t dry out in the blink of an eye like some classic cookies can.
Freezing
If you’d like to make a big batch, freeze the raw dough in tablespoon-sized scoops on a baking sheet, then transfer them to a zip-top bag. You can bake cookies straight from the freezer—just add an extra minute or two to the bake time. Already-baked cookies also freeze well; just thaw at room temperature when a craving strikes.
Reheating
For that fresh-baked experience, pop a cookie in the microwave for 10–12 seconds—it’ll be as warm and gooey as if it just left the oven. For a crispier edge, give your cookies a quick turn in the toaster oven for a couple of minutes.
FAQs
Can I use flavored Greek yogurt instead of plain?
While plain Greek yogurt gives the best neutral flavor, you can use vanilla or chocolate Greek yogurt for an extra boost—and a little extra sweetness. Just keep in mind that flavored yogurt may add extra sugar to the dough, so adjust to taste.
What’s the benefit of Greek yogurt in these cookies?
Greek yogurt makes these cookies incredibly moist and tender, and it cuts down on the need for additional butter or oil. The yogurt’s subtle tang also brightens all the flavors, adding a memorable, distinctive twist to traditional chocolate chip cookies.
Can I substitute the chocolate chips for another mix-in?
Absolutely! Swap in white chocolate, dark chocolate, or even a mix of chopped nuts and dried fruit for a fun twist. The base dough for Greek Yogurt Chocolate Chip Cookies is versatile and welcomes your creativity.
How do I make my cookies extra chewy?
If you’re after ultra-chewy cookies, chill the dough for 30 minutes before baking. This simple step allows the flour to fully hydrate and prevents the cookies from spreading too much, resulting in a thicker, more substantial bite.
Can I make Greek Yogurt Chocolate Chip Cookies gluten free?
Yes! Simply use your favorite 1-to-1 gluten free baking flour blend in place of the all-purpose flour. The rest of the recipe stays exactly the same, and you’ll still get that amazing flavor and texture.
Final Thoughts
Once you try these Greek Yogurt Chocolate Chip Cookies, you’ll never look at the classic recipe the same way again. They’re soft, luscious, and full of chocolatey moments—plus, just a little bit lighter thanks to the magic of Greek yogurt. Go ahead and whip up a batch; your cookie jar is begging for a refresh!
Print
Greek Yogurt Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these soft and chewy Greek Yogurt Chocolate Chip Cookies that are healthier than traditional cookies but just as delicious. The addition of Greek yogurt adds moisture and a slight tanginess to these classic treats.
Ingredients
For the cookies:
- 1/2 cup unsalted butter (softened)
- 1/4 cup plain Greek yogurt
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, yogurt, and sugars: In a large bowl, cream together the softened butter, Greek yogurt, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, refrigerate the dough for 30 minutes before baking.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips.
- Greek yogurt adds moisture while reducing the need for additional fat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
