Pin The first time I made these yogurt chocolate chip cookies, I was completely out of eggs and too stubborn to go to the store. My grandmother had mentioned using yogurt in baking years ago, and that random memory saved me. When they came out of the oven, soft and pillowy with those perfect crispy edges, I actually laughed out loud. Now they are the cookie I bake when I want something a little different but still completely comforting.
Last summer, my neighbor Sarah came over while I had a batch cooling on the counter. She took one bite and literally stopped mid sentence, eyes wide. Now whenever she smells them baking, she shows up at my door with coffee, claiming it is just a coincidence. These cookies have become our Friday afternoon tradition, simple and sweet and absolutely impossible to resist.
Ingredients
- Unsalted butter: Room temperature butter creams perfectly with the sugars, creating that tender texture we all love
- Granulated and brown sugar: The combination gives you crispy edges and soft centers, plus that irresistible caramel flavor
- Plain Greek yogurt: This magical ingredient replaces eggs while adding moisture and a subtle tang that balances the sweetness
- Vanilla extract: Do not skimp here, good vanilla makes all the difference in a simple cookie
- All purpose flour: The structure builder, giving the cookies just enough substance to hold together
- Baking soda and salt: Essential for spreading and browning, plus salt intensifies the chocolate flavor
- Semi sweet chocolate chips: Classic choice that hits that perfect sweet spot without overwhelming the cookie
Instructions
- Preheat your oven:
- Set it to 375°F and line your baking sheets with parchment paper, trust me, cleanup is worth it
- Cream the butter and sugars:
- Beat them together until light and fluffy, about 2 minutes, this step is worth every second
- Add the yogurt and vanilla:
- Mix until everything is smooth and combined, the batter might look a little thinner than usual
- Whisk the dry ingredients:
- In a separate bowl, combine flour, baking soda, and salt so they are evenly distributed
- Combine everything:
- Gradually mix in the dry ingredients just until no flour streaks remain, the dough will be sticky
- Fold in the chocolate chips:
- Gently incorporate them by hand so every bite has those perfect chocolate pockets
- Scoop and bake:
- Drop generous tablespoonfuls onto your prepared sheets, leaving 2 inches between each, and bake 9 to 12 minutes until edges are golden
- Cool completely:
- Let them rest on the baking sheet for 10 minutes before moving to a wire rack, this step is crucial for texture
Pin These cookies have become my go to for school bake sales and new neighbors alike. There is something so satisfying about sharing a recipe that surprises people with how good it is. Every time someone asks for the recipe, I get to tell them about the magical yogurt substitute, and watch their eyes widen in disbelief.
Making Them Your Own
Once you have the basic recipe down, the variations are endless. I have added cinnamon to the dry mixture for a cozy twist that reminds me of snickerdoodles. Sometimes I throw in chopped walnuts or pecans for extra crunch and protein.
Storage and Freezing
These cookies stay fresh in an airtight container for up to 4 days, though they rarely last that long in my house. For longer storage, freeze the baked cookies in freezer bags for up to 3 months. You can also freeze scoops of dough and bake them straight from frozen, just add 1 to 2 minutes to the baking time.
Yogurt Substitutions
Regular yogurt works perfectly fine if you do not have Greek yogurt, just use plain varieties to avoid unexpected flavors. The texture might be slightly softer but still delicious. I have even used sour cream in a pinch, which gives these cookies a delightful tanginess.
- Let your butter soften properly, cold butter creates cookies that do not spread evenly
- Chill the dough for 30 minutes if it feels too sticky to scoop
- Rotate your baking sheets halfway through baking for even browning
Pin There is something so wonderful about a recipe that turns a kitchen mishap into a new favorite. These yogurt chocolate chip cookies have taught me that some of the best discoveries happen when we work with what we have.
Recipe FAQ
- → Can I use regular yogurt instead of Greek yogurt?
Yes, regular plain yogurt works perfectly as a substitute for Greek yogurt. The texture might be slightly less thick, but the results will still be delicious. Just make sure it's plain yogurt rather than flavored varieties.
- → Why is the cookie dough sticky?
The sticky consistency comes from the Greek yogurt, which adds extra moisture to the dough. This is completely normal and actually helps create those soft, chewy cookies. Chill the dough for 15-20 minutes if it becomes too difficult to work with.
- → How do I know when the cookies are done baking?
Look for edges that have turned golden brown while the centers still appear slightly underbaked. They'll continue cooking on the hot baking sheet during the 10-minute cooling period, so remove them when the edges are set and golden.
- → Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time. This way you can have fresh-baked cookies anytime.
- → What makes these cookies egg-free?
The Greek yogurt acts as a binder and moisture source, typically roles that eggs would play in baking. The yogurt's proteins and acidity help structure the cookies while keeping them tender and chewy without needing eggs.