Yogurt Chocolate Chip Cookies

These Yogurt Chocolate Chip Cookies are soft, tender, and bursting with melty chocolate chips, all thanks to the addition of creamy yogurt. They’re a delightful twist on classic chocolate chip cookies, offering a moist texture and subtle tang that I find irresistible.

Why You’ll Love This Recipe

I love this recipe because the yogurt keeps the cookies extra soft and chewy, which is sometimes hard to achieve with traditional recipes. The tangy flavor from the yogurt balances perfectly with the sweetness of the chocolate chips. Plus, they’re quick to whip up and use simple ingredients I usually have on hand, making them a perfect go-to for a sweet treat.

Ingredients

• 1 cup plain yogurt (Greek or regular)

• 1/2 cup unsalted butter, softened

• 3/4 cup brown sugar

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup chocolate chips

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

3. Beat in the egg, vanilla extract, and yogurt until well combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.

6. Fold in the chocolate chips evenly throughout the dough.

7. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies and takes roughly 30 minutes total, including prep and baking time.

Variations

I like adding chopped nuts like walnuts or pecans for some crunch. Swapping chocolate chips for white chocolate or butterscotch chips creates a different flavor profile. For a healthier twist, I sometimes use whole wheat flour or add a teaspoon of cinnamon for warmth.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I sometimes place a slice of bread in the container. Reheating in the microwave for a few seconds refreshes their softness and melts the chocolate chips slightly.

FAQs

Can I use flavored yogurt instead of plain?

I prefer plain yogurt to avoid altering the cookie’s flavor, but mild vanilla-flavored yogurt can work too.

Can I substitute the butter with oil?

Butter gives the best texture and flavor, but using oil is possible—expect a slightly different texture and richness.

Are these cookies gluten-free?

Not as is, but I can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.

Can I freeze the cookie dough?

Yes, I freeze the dough balls on a tray, then transfer them to a freezer bag. They can be baked straight from frozen with a minute or two added to baking time.

How do I make the cookies crispier?

For crispier cookies, I bake them a minute or two longer and flatten the dough balls slightly before baking.

Conclusion

Yogurt Chocolate Chip Cookies quickly became one of my favorite treats because of their soft texture and balanced flavor. The yogurt adds a subtle tang and keeps them moist, making each bite deliciously tender. They’re easy to make, versatile, and perfect whenever I crave a comforting homemade cookie.