Description
These Yogurt Chocolate Chip Cookies offer a delightful twist on classic chocolate chip cookies by incorporating Greek yogurt for extra moisture and a tender crumb. Perfectly soft with golden edges and loaded with semi-sweet chocolate chips, these cookies bake quickly and are ideal for a sweet treat any time of the day.
Ingredients
Wet 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 bean paste
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375℉ (190.5℃). Line baking sheets with parchment paper and set them aside to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is fluffy. Be sure to scrape down the sides and bottom of the bowl to evenly combine the ingredients.
- Add Yogurt and Vanilla: Mix in the plain Greek yogurt and vanilla bean paste until fully incorporated, creating a smooth wet mixture. Set this mixture aside for the next step.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are well mixed.
- Mix Dry With Wet Ingredients: Add the dry flour mixture to the wet ingredients and beat just until combined. Take care not to overmix; expect the dough to be very sticky.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough ensuring they are evenly distributed without deflating the dough.
- Scoop the Dough: Using a tablespoon, drop portions of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9-12 minutes or until the edges turn a golden brown color, indicating they are done.
- Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely before serving to achieve the best texture.
Notes
- Use room temperature butter to ensure it creams properly with the sugars, creating a lighter dough.
- Do not overmix the dough after adding flour to keep cookies tender instead of tough.
- Spacing cookies at least 2 inches apart prevents them from spreading into each other while baking.
- Greek yogurt adds moisture and a slight tang to the cookies; ensure it is plain yogurt without added flavors.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
