If you’re looking for a cookie that delivers ooey-gooey chocolate chips and soft, bakery-style texture with a little wholesome twist, Greek Yogurt Chocolate Chip Cookies will absolutely win you over! These cookies have all the classic melt-in-your-mouth goodness you crave, but swapping in Greek yogurt keeps them moist and tender while adding just a hint of tang that brightens every bite. Whether you’re baking for a crowd, planning after-school snacks, or just treating yourself, these are the chocolate chip cookies you’ll want to make again and again.
Ingredients You’ll Need
Baking Greek Yogurt Chocolate Chip Cookies requires just a handful of everyday staples, but each ingredient brings its own magic to the mix. From the creamy Greek yogurt that guarantees softer cookies to the deep caramel notes of brown sugar, here’s what you’ll need and why it matters:
- Unsalted Butter (½ cup, softened): Brings rich flavor and that classic cookie tenderness—make sure it’s soft for easy creaming.
- Plain Greek Yogurt (¼ cup): The secret to these cookies’ irresistible moisture and a subtle tangy note. Use full-fat or low-fat for best results.
- Brown Sugar (¾ cup): Adds chewiness and a hint of molasses flavor you can taste in every bite.
- Granulated Sugar (¼ cup): Offers sweetness and helps the cookies spread just right in the oven.
- Large Egg (1): Locks in structure and richness so your cookies don’t dry out or crumble.
- Vanilla Extract (2 teaspoons): Rounds everything out with that delicious bakery-style aroma and flavor.
- All-Purpose Flour (2¼ cups): Provides the sturdy foundation that keeps your Greek Yogurt Chocolate Chip Cookies perfectly soft in the center.
- Baking Soda (1 teaspoon): Essential for the perfect cookie rise and chew.
- Salt (½ teaspoon): Just enough to enhance all those sweet flavors.
- Semisweet Chocolate Chips (1½ cups): Brings melty chocolate pockets in every bite—feel free to use dark chips or even chopped chocolate bars for a fun twist!
How to Make Greek Yogurt Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Giving yourself plenty of space for the cookies ensures even baking.
Step 2: Cream Wet Ingredients
In a large mixing bowl, cream together the softened butter, Greek yogurt, brown sugar, and granulated sugar until the mixture is smooth and fluffy. This step adds air, which helps the cookies bake up soft and light—and that touch of Greek yogurt makes a huge difference!
Step 3: Add the Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. The egg brings richness, while the vanilla infuses your dough with warmth and depth, taking these Greek Yogurt Chocolate Chip Cookies to a whole new level.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients first means even flavor and no clumps, ensuring your cookies bake consistently every time.
Step 5: Form the Dough
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix—stop as soon as everything comes together for cookies that stay beautifully tender.
Step 6: Add Chocolate Chips
Gently fold in those glorious semisweet chocolate chips so they’re distributed in every bite. If you like, toss in a handful of chopped walnuts or swap some semisweet chips for dark chocolate to shake things up.
Step 7: Scoop and Bake
Scoop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, until the edges are golden and the centers look just set. The Greek yogurt helps the cookies stay soft, so don’t overbake!
Step 8: Cool and Enjoy
Let your cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. This rest time sets the shape and allows the chocolate to settle—if you can wait that long before sneaking one!
How to Serve Greek Yogurt Chocolate Chip Cookies
Garnishes
For an extra-special touch, sprinkle your warm Greek Yogurt Chocolate Chip Cookies with a pinch of flaky sea salt just as they come out of the oven. The salt makes the chocolate flavor pop and gives a delightfully gourmet finish.
Side Dishes
These cookies are perfection with a cold glass of milk, a cup of rich coffee, or even a scoop of vanilla ice cream for an indulgent dessert sandwich. If you’re making a dessert spread, try pairing them with fresh berries or a tangy yogurt parfait to echo the cookie’s subtle tang.
Creative Ways to Present
Stack a handful of Greek Yogurt Chocolate Chip Cookies and tie them with baker’s twine for a sweet homemade gift. Or set out a platter of warm cookies next to assorted dipping sauces—think chocolate ganache, caramel, or raspberry sauce—for a fun dessert bar at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. Thanks to the Greek yogurt, they’ll stay soft and chewy longer than your typical chocolate chip cookie, so you can enjoy fresh-from-the-oven vibes all week.
Freezing
You can freeze both the dough and the baked cookies with fantastic results. For dough, scoop into balls, freeze on a baking sheet till solid, then transfer to a zip-top bag—bake straight from frozen, adding an extra minute or two to the bake time. For baked cookies, let them cool completely first, then freeze in a single layer before packing into containers. Thaw at room temp when cookie cravings strike.
Reheating
To restore that just-baked softness, pop a cookie in the microwave for about 8 to 10 seconds, or warm them in a 300°F oven for a few minutes. The chocolate will be melty, the centers pillowy, and you’ll swear they’re fresh from the oven.
FAQs
Can I use flavored Greek yogurt?
Plain Greek yogurt is best for this recipe to keep the flavors balanced, but vanilla-flavored yogurt works if that’s what you have. Just be aware that sweetened yogurt may make your cookies a little sweeter and slightly change the final flavor.
Will these cookies taste tangy from the yogurt?
The Greek yogurt gives a barely-there tang—just enough to brighten the flavor and add moisture, without overwhelming the classic chocolate chip cookie taste.
Can I substitute whole wheat flour?
You can swap up to half of the all-purpose flour for white whole wheat or whole wheat pastry flour without sacrificing softness. Your Greek Yogurt Chocolate Chip Cookies might be a tad heartier, but still deliciously tender.
Can I make the dough ahead of time?
Absolutely! Prepare the dough, cover, and refrigerate for up to 48 hours. This can actually improve the flavor and texture, making the cookies even chewier and more flavorful when you’re ready to bake.
Can I use other mix-ins besides chocolate chips?
Definitely—try adding chopped nuts, dried cherries, white chocolate chunks, or even toffee bits for a fun twist. Greek Yogurt Chocolate Chip Cookies are super versatile and love a little customization.
Final Thoughts
If you’re ready to level up your cookie baking, these Greek Yogurt Chocolate Chip Cookies are your new must-try recipe. They come out soft, chewy, and loaded with rich chocolate flavor every single time. Share them with friends, tuck them in lunch boxes, or just keep a secret stash for yourself—you deserve something this good!
Print
Greek Yogurt Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these soft and chewy Greek Yogurt Chocolate Chip Cookies, made with a hint of tangy yogurt for added moisture. A delightful twist on the classic chocolate chip cookie!
Ingredients
Dry Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¼ cup plain Greek yogurt
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Mix-Ins:
- 1½ cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the ingredients: In a large mixing bowl, cream together the softened butter, Greek yogurt, brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets. Bake for 9 to 11 minutes, or until the edges are golden and the centers look just set.
- Cool: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Greek yogurt adds moisture and a slight tang, making these cookies soft and chewy.
- You can use full-fat or low-fat yogurt, but avoid fat-free for best texture.
- For extra flavor, try mixing in chopped walnuts or using dark chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
