Greek Yogurt Cookie Dough (Print)

A delightful, egg-free dough blending rich butter, tangy Greek yogurt, and chocolate chips for a scoopable sweet treat.

# Components:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Spread flour evenly on baking sheet and bake for 5 minutes. Let cool completely before using.
02 - Beat softened butter, granulated sugar, and brown sugar with electric mixer on medium speed until light and fluffy, about 2–3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In separate bowl, whisk together heat-treated flour and sea salt. Gradually add to wet ingredients, mixing on low speed just until incorporated. Do not overmix.
05 - Using spatula, gently fold in mini chocolate chips until evenly distributed throughout dough.
06 - Cover bowl with plastic wrap or transfer to airtight container. Refrigerate for at least 30 minutes to firm up before serving.
07 - Scoop tablespoons of dough and serve chilled. Store in refrigerator up to 5 days or freeze individual portions in sealed bag up to 1 month; thaw in fridge before eating.

# Expert Advice:

01 -
  • You can stand in front of the fridge at 2am eating spoonfuls without that nagging voice in your head wondering if raw flour will ruin your week
  • The Greek yogurt adds this subtle creaminess that cuts through the sugar so it never feels cloyingly sweet, just perfectly balanced
02 -
  • Overmixed dough gets tough and gummy, so stop as soon as the flour disappears into the mixture
  • The heat-treated flour must cool completely before mixing or it'll melt your butter and ruin the texture
03 -
  • Use room temperature ingredients so everything blends smoothly without overworking the dough
  • Mixing the sugars into the butter for the full 2-3 minutes creates air pockets that make the dough feel lighter
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