Description
These Yogurt Chocolate Chip Cookies offer a delicious twist on classic cookies, incorporating creamy Greek yogurt for added moisture and a subtle tang. With a perfect balance of brown and white sugars and studded with rich chocolate chips, these cookies bake up soft and golden, ideal for a quick and satisfying treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a mixing bowl, combine the Greek yogurt, brown sugar, white sugar, and vanilla extract. Stir until thoroughly blended for a smooth mixture.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt into the wet mixture. Stir until just combined to form the cookie dough.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly without overmixing.
- Scoop and Bake: Spoon dollops of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until the cookies turn golden brown around the edges.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps the cookies set and prevents breaking.
Notes
- Greek yogurt adds moisture and a slight tang, making the cookies soft and tender.
- Do not overbake to keep the cookies chewy rather than dry.
- You can substitute the chocolate chips with nuts or dried fruit for variety.
- Storing cookies in an airtight container keeps them fresh for up to 5 days.
