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.
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)
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
