This recipe takes the familiar comfort of chocolate chip cookies and lightens the texture with plain yogurt. The cookies come out soft and slightly tangy, with golden edges and melty chocolate pockets. They smell buttery and sweet while baking and have a tender, cake-like crumb that pairs well with a glass of milk or a hot cup of coffee.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie)
- Calories per serving: 170 kcal
- Protein: 2.5 g
- Carbohydrates: 26 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 16 g
- Sodium: 110 mg
Why Make This Yogurt Chocolate Chip Cookies
These cookies are quick to mix and give a soft, tender bite thanks to the yogurt. The yogurt adds a mild tang and moisture without weighing the dough down. They bake up with slightly crisp edges and a chewy center. If you want a simple cookie that feels a bit lighter but still rich in chocolate flavor, this is a great pick.
How to Make Yogurt Chocolate Chip Cookies
This recipe uses common pantry staples and one mixing bowl for the wet ingredients. Follow the steps below to combine, bake, and cool the cookies for the best texture.
Ingredients:
- 1 cup plain yogurt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure ingredients so everything is ready.
Step 2: Mixing
In a large bowl, combine the yogurt and softened butter until smooth. Add the brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well incorporated and slightly fluffy.
Step 3: Cooking
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips. Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each.
Step 4: Finishing
Bake for 10–12 minutes or until the edges are golden and the centers look set. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Yogurt Chocolate Chip Cookies
Serve warm for melty chocolate and a soft center. Pair with milk, coffee, or tea. For a dessert plate, serve with a scoop of vanilla ice cream and a drizzle of chocolate syrup. For a kids’ snack pack, add one cookie and a small container of fruit.
How to Store Yogurt Chocolate Chip Cookies
- At room temperature: Store in an airtight container for up to 3 days.
- In the refrigerator: Keep in an airtight container for up to 7 days.
- To freeze: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
- To refresh: Warm a cookie for 5–8 seconds in the microwave or 3–5 minutes at 300°F (150°C) to restore softness.
Expert Tips for Perfect Yogurt Chocolate Chip Cookies
- Bring butter to room temperature so it blends easily with yogurt. Small lumps of butter can make the dough uneven.
- Use plain yogurt, not flavored. Greek yogurt will make a denser cookie; regular plain yogurt yields a tender crumb.
- Do not overmix once you add the flour. Overmixing develops gluten and makes cookies tough.
- Scoop dough with a tablespoon or small scoop for uniform cookies and even baking.
- Slightly underbake if you prefer extra-soft centers; they will finish cooking on the baking sheet.
- Chill dough 15–30 minutes if it’s very soft to prevent spreading too much.
- For creams or richer flavor, swap 1/4 cup of yogurt for sour cream.
Delicious Variations
- Double Chocolate: Replace 1/2 cup flour with 1/2 cup cocoa powder and use white or dark chocolate chips.
- Nutty Crunch: Fold in 1/2 cup chopped walnuts or pecans.
- Oat Boost: Replace 1 cup flour with 1 cup rolled oats (pulse once in a blender for a finer texture).
- Citrus Twist: Add 1 teaspoon finely grated orange zest for a bright note.
- Healthier Swap: Use half whole wheat flour and half all-purpose, and reduce sugar by 1/4 cup (texture will be slightly firmer).
Frequently Asked Questions
Q: Can I use Greek yogurt instead of plain yogurt?
A: Yes, but Greek yogurt is thicker and denser. Use the same amount, but expect a slightly denser, less tender cookie. If the dough feels too stiff, add a teaspoon of milk.
Q: Can I make these into drop cookies or larger cookies?
A: Yes. Increase bake time by a few minutes for larger cookies. Watch for golden edges and set centers. For large cookies (2 tablespoons dough), bake 12–14 minutes.
Q: Do I need to chill the dough?
A: Chilling is optional. If your dough is very soft or your kitchen is warm, chill for 15–30 minutes to reduce spreading. Chilling can concentrate flavors too.
Q: Can I substitute margarine or oil for butter?
A: Margarine can work but may change flavor and texture. Using oil will give a denser, cakier cookie. For best flavor and spread, use butter.
Q: How do I prevent cookies from spreading too much?
A: Use chilled dough, avoid over-soft butter, and make sure your baking sheet is cool. Measure flour accurately; too little flour causes overspread.
Q: Can I use dark or milk chocolate chips instead?
A: Yes. Dark chocolate adds intensity. Milk chocolate gives a sweeter, creamier bite. Choose your favorite.
Q: Are the cookies freezer-friendly as dough?
A: Yes. Scoop dough onto a tray, freeze until firm, then transfer to a bag. Bake frozen dough with an extra 1–2 minutes of bake time.
Conclusion
These yogurt chocolate chip cookies are an easy, cozy treat with soft texture and warm chocolate bites. They work well for lunchboxes, afternoon snacks, or a simple dessert. If you want a tested version or alternate measurements, check this Yogurt Chocolate Chip Cookies Recipe for more ideas and tips. Enjoy baking, and feel free to tweak the mix-ins to make them your own.
Print
Yogurt Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and slightly tangy chocolate chip cookies made with plain yogurt for a lighter texture.
Ingredients
- 1 cup plain yogurt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the yogurt and softened butter until smooth. Add the brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well incorporated and slightly fluffy.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each. Bake for 10–12 minutes or until the edges are golden and the centers look set. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For softer centers, slightly underbake; they will continue to cook on the baking sheet. Optional: chill dough for 15-30 minutes if very soft to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 16g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 30mg
