Description
These Yogurt Chocolate Chip Cookies are soft, chewy, and slightly tangy thanks to the addition of Greek yogurt. With warm vanilla undertones and pockets of melty chocolate chips, these cookies are sure to become a household favorite.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¼ cup plain Greek yogurt
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream wet ingredients: In a large bowl, cream the butter, Greek yogurt, brown sugar, and granulated sugar until smooth and fluffy.
- Add eggs and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine and fold: Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes until lightly golden. Cool on a wire rack.
Notes
- Using Greek yogurt makes the cookies softer and slightly tangy.
- For extra texture, add chopped nuts or oats.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
