There’s something irresistible about sinking your teeth into a warm, chewy chocolate chip cookie that carries a gentle tang from creamy Greek yogurt. These cookies strike the perfect balance between indulgence and a hint of wholesome goodness. From that first soft bite, you’ll notice how the full-fat Greek yogurt elevates the texture, making each cookie tender and delightfully moist. And when those semi-sweet chocolate chips melt ever so slightly, you’re left with pockets of sweet richness that perfectly complement the subtle yogurt tang.
I still remember the first time I whisked Greek yogurt into my cookie dough—it felt like breaking all the rules of traditional baking, but the result was pure magic. No more dry, crumbly edges or overly sweet clumps of dough. Instead, every cookie came out light, fluffy, and packed with flavor. If you’re new to experimenting with yogurt in desserts, this recipe is an ideal starting point. It’s beginner-friendly, with a simple 15-minute prep, a quick 10–12 minute bake time, and just a brief 5-minute rest to let flavors settle. Best of all, each cookie lands around 120 calories, making it easier to justify enjoying a couple (or more!). So grab your mixing bowl and let’s dive into a treat that’s sure to become a household favorite.
KEY INGREDIENTS IN GREEK YOGURT CHOCOLATE CHIP COOKIES
Before you dive into mixing and baking, let’s take a moment to appreciate the star players that bring these cookies to life. Each ingredient serves a unique purpose, working in harmony to deliver that perfect chewy texture, balanced sweetness, and mouthwatering flavor.
- All-purpose flour
The sturdy base that gives structure to the cookies, ensuring they hold their shape while still staying tender.
- Baking soda
A leavening powerhouse that helps the cookies rise slightly and develop those charmingly crackled tops.
- Salt
A small but crucial addition that enhances flavor, cutting through sweetness and amplifying the chocolate notes.
- Unsalted butter
Provides richness and creates a melt-in-your-mouth texture when creamed with sugar, ensuring a buttery backbone.
- Granulated sugar
Delivers that classic sweet snap and lightness when beaten with butter, contributing to the cookie’s subtle crisp edges.
- Brown sugar
Adds depth with its molasses undertones, boosting moisture to keep the cookies soft and chewy.
- Egg
Binds the ingredients together and adds lift, while contributing to the cookie’s tender crumb.
- Vanilla extract
Infuses a delicate, aromatic warmth that complements both the tangy yogurt and the rich chocolate.
- Greek yogurt
The secret ingredient that brings tangy creaminess, extra moisture, and a lovely chewiness to every bite.
- Semi-sweet chocolate chips
The pockets of gooey delight that offer sweet contrast, melting into little rivers of chocolate as the cookies bake.
HOW TO MAKE GREEK YOGURT CHOCOLATE CHIP COOKIES
Getting these cookies from mixing bowl to oven to your plate is simple and satisfying. Below, you’ll find each step broken down to guide you from start to finish, ensuring a batch of perfectly golden-edged, tender-centered cookies every time.
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. In a medium bowl, whisk together the flour, baking soda, and salt until fully combined, creating a smooth dry mixture that will evenly distribute throughout the dough. Set this bowl aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2–3 minutes, until the mixture turns pale and fluffy, indicating proper aeration.
4. Add the egg and vanilla extract to the butter-sugar mixture, then beat again until the texture is smooth and well-incorporated, ensuring no streaks of egg remain.
5. Stir in the Greek yogurt until fully combined, scraping down the sides of the bowl as needed, to infuse the dough with tangy creaminess.
6. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed just until no streaks of flour remain—be careful not to overmix.
7. Fold in the chocolate chips with a rubber spatula, making sure they’re evenly distributed without deflating the dough.
8. Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers have just set, offering that perfect balance of soft middle and gently crisp rim.
10. Allow the cookies to cool on the baking sheet for a few minutes before gently transferring them to a wire rack to cool completely, locking in the tender, chewy texture.
SERVING SUGGESTIONS FOR GREEK YOGURT CHOCOLATE CHIP COOKIES
Once these cookies are baked to perfection, the possibilities for serving are endless. Whether you’re creating an afternoon snack, dessert platter, or cozy coffee break, these ideas will elevate the experience and bring smiles to everyone around.
- Milk Dip Party
Serve a platter of still-warm cookies alongside glasses of cold milk. Encourage guests to dip each cookie for a nostalgic and comforting treat that highlights the cookies’ soft centers.
- Ice Cream Sandwiches
Place a scoop of vanilla or salted caramel ice cream between two cookies. Press gently, wrap in parchment, and freeze for a delicious, handheld dessert that lets the tang of Greek yogurt play against creamy ice cream.
- Coffee Companion
Pair a cookie with your favorite freshly brewed coffee or espresso. The cookie’s rich chocolate and buttery notes become even more pronounced when sipped alongside a bold cup.
- Fruit and Yogurt Parfait Bar
Crumble a cookie over layers of Greek yogurt and mixed berries for a playful twist on a parfait. The crumbled bits add texture and chocolatey flair to a fresh, fruity breakfast or snack.
HOW TO STORE GREEK YOGURT CHOCOLATE CHIP COOKIES
Keeping these cookies fresh and chewy is key to enjoying them over several days. With a few simple storage strategies, you can maintain that newly-baked texture and flavor without any fuss.
- Store at room temperature in an airtight container for up to one week. Place a sheet of parchment between layers to prevent sticking and preserve the cookie’s soft edges.
- Freeze for longer storage by arranging cooled cookies in a single layer on a baking sheet, freezing until solid, then transferring to a zip-top bag or freezer-safe container. Thaw at room temperature when ready to enjoy.
- Refresh slightly stale cookies by warming them for 10–15 seconds in the microwave or 5 minutes in a preheated 300°F oven, which revives the soft interior and melty chocolate chips.
- If you plan to bake later, freeze the unbaked dough balls on a parchment-lined tray, then store them in a sealed bag. Bake directly from frozen, adding an extra minute or two to the baking time.
CONCLUSION
These chewy Greek yogurt chocolate chip cookies bring together the best of both worlds: the familiar, comforting sweetness of classic cookies and the tangy, moist lift of Greek yogurt. From the buttery undertones provided by softened butter and brown sugar to the tender structure set by all-purpose flour and baking soda, every ingredient plays a vital role in crafting that perfectly soft yet slightly crisp bite. Whether you’re an experienced baker or just starting your dessert journey, this recipe’s straightforward steps and flexible storage options make it an ideal addition to your repertoire.
Feel free to print this article or save it to your favorite recipe box—you’ll want to revisit these cookies time and time again. Below, you’ll find a FAQ section to answer any lingering questions, but if you ever need more guidance or want to share your baking success, please leave a comment, question, or feedback. I love hearing how these cookies turn out in your kitchen and any fun twists you come up with. Happy baking, and here’s to sweet, tangy, chocolate-filled moments!
Greek Yogurt Chocolate Chip Cookies
Description
These cookies merge creamy Greek yogurt with buttery dough and semi-sweet chocolate chips, yielding tender, flavor-packed bites with a delightful tang in every chewy mouthful.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
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Add the egg and vanilla extract to the butter-sugar mixture and beat until smooth.
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Add the Greek yogurt to the wet ingredients and mix until fully combined.
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Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing just until incorporated.
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Stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.
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Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes or until the edges are lightly golden and the centers have set.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Note
- For an extra burst of flavor, add a pinch of cinnamon to the flour mixture.
- You can substitute Greek yogurt with regular yogurt or sour cream for a slightly different texture.
- The cookies are soft when they come out of the oven but will firm up as they cool.
- Make sure the butter is softened at room temperature for the best texture in the cookies.
- These cookies can be stored in an airtight container for up to one week.
