Why You’ll Love This Recipe

These Yogurt Chocolate Chip Cookies are a great balance of soft, chewy texture and rich chocolatey goodness. The addition of yogurt helps keep the cookies tender and moist, while the tangy flavor from the yogurt adds an interesting depth to the usual sweet cookie. Plus, these cookies come together quickly and easily, making them the perfect choice for when you need a sweet treat with minimal effort. They are ideal for satisfying your chocolate cravings while still being just a little bit lighter thanks to the yogurt.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer or hand whisk. Beat until light and fluffy, about 2-3 minutes.
Add the wet ingredients: Beat in the egg, yogurt, and vanilla extract until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add the chocolate chips: Gently fold in the chocolate chips using a spatula or spoon, ensuring they’re evenly distributed throughout the dough.
Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake the cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers look set. Keep a close eye on them, as baking times may vary slightly depending on the size of your cookies.
Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft, chewy cookies!

Servings and Timing

This recipe makes about 18-20 cookies.

Prep time: 10 minutes
Bake time: 10-12 minutes
Total time: 20-25 minutes

Variations

Add-ins: Feel free to add nuts like walnuts or pecans for an extra crunch, or raisins or dried cranberries for a fruity twist.
Different Yogurt: You can use flavored yogurt like vanilla or honey yogurt for a subtle flavor boost.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.
Vegan Version: Replace the butter with a plant-based butter or coconut oil, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg to make the recipe vegan.

Storage/Reheating

Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft and chewy, place a slice of bread in the container—this will help retain moisture. You can also freeze the cookies for up to 2 months. To reheat, warm them in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use flavored yogurt for this recipe?

Yes, you can use flavored yogurt (like vanilla or honey), but it will slightly change the flavor of the cookies. Plain yogurt is preferred to keep the balance of flavors more neutral.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. This can help enhance the flavor and make the dough easier to work with. Just allow it to come to room temperature before baking.

Can I use non-dairy yogurt?

Absolutely! You can use a plant-based yogurt, such as almond milk yogurt or coconut yogurt, to make this recipe dairy-free.

Why is my dough so soft?

If your dough feels too soft, you can chill it in the refrigerator for 15-20 minutes to firm it up before scooping and baking. This can help prevent the cookies from spreading too much during baking.

How can I make these cookies thicker?

To make your cookies thicker, try chilling the dough before baking. This helps prevent excessive spreading, and the cookies will maintain a thicker shape.

Can I use a different sweetener instead of granulated sugar?

Yes, you can substitute the granulated sugar with coconut sugar, maple sugar, or other alternatives. Keep in mind that this may slightly affect the texture and flavor of the cookies.

Can I freeze the dough?

Yes, you can freeze the cookie dough for later use. Scoop the dough into cookie-sized portions and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag or container for up to 3 months. When ready to bake, place the frozen dough directly on a baking sheet and bake for an extra 2-3 minutes.

Conclusion

These Yogurt Chocolate Chip Cookies are a deliciously soft and chewy treat with a delightful twist. The yogurt not only keeps the cookies moist but also adds a subtle tang that complements the sweetness of the chocolate chips. Whether you’re making them for a special occasion or just a simple snack, these cookies are sure to become a family favorite. With their quick prep time and easy-to-follow steps, you’ll have fresh, warm cookies in no time!

Yogurt Chocolate Chip Cookies

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Author: Lisa
Prep Time: 10 minutes
Cook Time: undefined
Total Time: 20-25 minutes
Yield: 18-20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Yogurt Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie. By adding yogurt to the dough, these cookies become incredibly soft and chewy, with a slightly tangy flavor that balances out the sweetness of the chocolate chips. This simple recipe is easy to make and creates cookies that are perfect for any occasion, from a casual snack to a treat for a party or gathering.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer or hand whisk. Beat until light and fluffy, about 2-3 minutes.
Add the wet ingredients: Beat in the egg, yogurt, and vanilla extract until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add the chocolate chips: Gently fold in the chocolate chips using a spatula or spoon, ensuring they’re evenly distributed throughout the dough.
Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake the cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers look set. Keep a close eye on them, as baking times may vary slightly depending on the size of your cookies.
Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft, chewy cookies!

Notes

Variations: Add nuts like walnuts or pecans for an extra crunch, or raisins or dried cranberries for a fruity twist.Different Yogurt: You can use flavored yogurt like vanilla or honey yogurt for a subtle flavor boost.Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.Vegan Version: Replace the butter with a plant-based butter or coconut oil, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg to make the recipe vegan.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 70mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg