Yogurt Chocolate Chip Cookies (Printable)

Soft, chewy Greek yogurt cookies studded with chocolate chips. An easy egg-free twist on a classic favorite.

# What you need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, room temperature
02 - 1/2 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1/2 cup plain Greek yogurt
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt

→ Add-Ins

09 - 1 1/2 cups semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 375°F. Line baking sheets with parchment paper.
02 - In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
03 - Mix in the Greek yogurt and vanilla extract until well combined.
04 - In a separate medium bowl, whisk together the flour, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be sticky.
06 - Fold in the chocolate chips until evenly distributed throughout the dough.
07 - Drop generous tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 9 to 12 minutes, or until the edges are golden brown.
09 - Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

# Expert tips:

01 -
  • The yogurt keeps these cookies incredibly soft for days, no rock-hard cookies here
  • Perfect when you need a last-minute dessert and the egg carton is empty
02 -
  • The dough will feel stickier than traditional cookie dough, but that is exactly what creates the soft texture
  • Underbaking slightly is your friend—these cookies continue setting as they cool and stay wonderfully chewy
03 -
  • Chill the dough for thirty minutes if it feels too sticky to scoop cleanly
  • Use a cookie scoop for uniform size and even baking every time
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