Yogurt Chocolate Chip Cookies (Printable Version)

Soft, chewy yogurt-based cookies loaded with chocolate chips—egg-free and ready in 25 minutes.

# The Ingredients You'll Need:

→ Wet Ingredients

01 - ½ cup unsalted butter, room temperature
02 - ½ cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - ½ cup plain Greek yogurt
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1¾ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ½ teaspoon salt

→ Add-Ins

09 - 1½ cups semi-sweet chocolate chips

# Step-by-Step Instructions:

01 - Preheat oven to 375°F. Line baking sheets with parchment paper.
02 - In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
03 - Mix in Greek yogurt and vanilla extract until well combined.
04 - In a separate medium bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined. Dough will be sticky.
06 - Gently fold chocolate chips into dough until evenly distributed.
07 - Drop generous tablespoonfuls of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 9-12 minutes, or until edges are golden brown.
09 - Allow cookies to cool on baking sheet for 10 minutes, then transfer to wire rack for complete cooling.

# Additional Tips::

01 -
  • No eggs needed, but you'd never guess it—the texture is softer and chewier than standard cookie dough.
  • These come together in about 25 minutes start to finish, perfect for when you need something sweet without the fuss.
  • Greek yogurt adds a subtle tang that makes the chocolate flavor pop even more.
02 -
  • The dough really should look sticky—if yours is dry, you've either measured the yogurt too little or mixed too aggressively and developed the gluten.
  • Don't bake these longer than twelve minutes if you like chewy cookies; the difference between chewy and crispy happens in about ninety seconds.
03 -
  • Pull these from the oven when they still look slightly underdone in the very center—they continue cooking on the hot sheet and turn out perfectly chewy, not cakey.
  • Use Greek yogurt that's slightly thinner than the thick Greek yogurt; regular yogurt works too if Greek isn't available, and it actually bakes beautifully.
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