If you’re looking for an easy yogurt chocolate chip cookies recipe, you’ve come to the right place! Made with creamy Greek yogurt and no eggs, these soft and chewy cookies are a delightful twist on the classic.
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375℉. Line baking sheets with parchment paper and set aside.
- In a large bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed. Mix in the Greek yogurt and vanilla; mix until combined. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky.
- Fold in chocolate chips.
- Drop the cookie dough by the Tablespoon on the prepared baking sheets at least 2 inches apart.
- Bake for 9-12 minutes or until edges are golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool fully.
Notes
Regular yogurt can be used as well.
Store at room temperature for up to 4 days.
Nutrition
Calories: 113kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 83IU | Calcium: 12mg | Iron: 1mg
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