If you’re searching for a delightful twist on classic cookies, you’ve got to try this Yogurt Chocolate Chip Cookies Recipe. These cookies come out soft, chewy, and perfectly balanced with just the right hint of tang from the yogurt that makes each bite irresistibly moist. Instead of using heavy fats alone, the yogurt adds an unexpected lightness and depth, plus a subtle tang that complements the rich, melty chocolate chips beautifully. Whether you’re baking for a cozy afternoon treat or surprising friends with a fresh batch, these cookies are guaranteed to become a fast favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a pivotal role, transforming simple pantry staples into an extraordinary cookie experience. From the flour providing structure to the coconut oil or butter lending richness, each element combines for a texture that’s both tender and satisfyingly chewy.
- 1 cup all-purpose flour (or gluten-free flour): This is your cookie’s foundation, giving them structure and that classic bite.
- 1/2 teaspoon baking soda: Helps cookies rise slightly and keeps them soft.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness and adding depth.
- 1/4 cup plain yogurt (regular or Greek, unsweetened): Adds moisture and a subtle tang for richness without heaviness.
- 1/4 cup coconut oil or melted butter: Provides luscious fat content for softness and flavor—coconut oil adds a slight tropical note.
- 1/2 cup brown sugar: Brings warm sweetness and contributes to the chewy texture.
- 1 teaspoon vanilla extract: Infuses each cookie with aromatic sweetness.
- 1/2 cup chocolate chips (dark, milk, or semi-sweet): The star ingredient that adds melty pockets of chocolate joy in every bite.
How to Make Yogurt Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Get your kitchen ready by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agent evenly, so your cookies rise just the right amount without any uneven spots.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the plain yogurt, coconut oil or melted butter, brown sugar, and vanilla extract until you have a smooth, creamy mixture. This blend guarantees your cookies stay soft and tender with an extra dose of flavor.
Step 4: Bring Wet and Dry Together
Gradually add the dry mixture to your wet ingredients, stirring just until everything is combined. Be careful not to overmix; you want to keep the batter tender and avoid tough cookies.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips, saving some of those delicious morsels for the tops if you want them to peek out prettily after baking.
Step 6: Portion the Dough
Use a tablespoon to scoop cookie dough onto your prepared baking sheet, spacing each cookie about 2 inches apart so they have room to spread without merging.
Step 7: Bake to Perfection
Bake your cookies for 8 to 10 minutes, or until the edges turn a light golden brown. The center might look slightly soft, but they will firm up as they cool, leaving you with chewy delight.
Step 8: Cool Before Enjoying
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This little wait helps them set beautifully while keeping them irresistibly soft inside.
How to Serve Yogurt Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a few extra chocolate chips on top of each cookie right after scooping them onto the baking sheet for a festive look. A tiny pinch of flaky sea salt after baking can also brighten the flavors and create an exciting contrast to the sweet chips.
Side Dishes
Pair these cookies with a tall glass of cold milk, a cup of robust coffee, or a soothing herbal tea. The creamy yogurt in the cookies pairs beautifully with drinks that either cleanse the palate or add a cozy warmth to your indulgence.
Creative Ways to Present
For a fun twist, stack the cookies with a scoop of your favorite ice cream in between for an instant homemade ice cream sandwich. Or, arrange them on a pretty platter with fresh berries and mint to elevate your snack table at gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Yogurt Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy so you can enjoy them as if freshly baked.
Freezing
If you want to stash some for later, freeze the cookie dough scoops on a baking sheet for a couple of hours, then transfer them to a freezer-safe bag. You can bake them directly from frozen, adding a couple of extra minutes to the baking time.
Reheating
Warm your cookies gently in the microwave for about 10 seconds or pop them in a low oven for a few minutes. This brings back their fresh-baked softness and melts any chocolate chip centers delightfully.
FAQs
Can I use Greek yogurt in the Yogurt Chocolate Chip Cookies Recipe?
Absolutely! Greek yogurt works wonderfully as it’s thicker and adds more tang, which enhances the soft texture of the cookies.
Is it possible to make this recipe gluten-free?
Yes, just swap out the all-purpose flour for a gluten-free flour blend. Make sure the blend contains xanthan gum for best results to hold the cookies together.
Can I substitute the coconut oil for butter?
Definitely! Melted butter will give your cookies a richer flavor and slightly different texture, but the change will still be delicious.
Why do these cookies use yogurt instead of eggs?
The yogurt adds moisture and tenderness while binding ingredients together, making it a great egg substitute that adds subtle tang without heaviness.
How do I make sure my cookies stay soft?
Don’t overbake them! Pull the cookies out when the edges are just starting to turn golden but the centers still look a bit underdone. They’ll firm up as they cool, staying soft inside.
Final Thoughts
If you’re craving a cookie that’s a little different but absolutely delightful, the Yogurt Chocolate Chip Cookies Recipe should be your next baking adventure. It’s simple, quick, and yields a batch of cookies that are soft, chewy, and packed with flavor. I can’t wait for you to try this recipe and see just how special a touch of yogurt can make your chocolate chip cookies. Happy baking!
Print
Yogurt Chocolate Chip Cookies Recipe
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These Yogurt Chocolate Chip Cookies are a delightful twist on the classic treat, featuring the creamy tang of plain yogurt for moist, tender cookies. Made with simple ingredients including all-purpose flour, baking soda, and chocolate chips, these cookies bake up soft and flavorful with a subtle hint of coconut oil or butter. Perfect for a quick and easy dessert that yields 12 delicious servings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup plain yogurt (regular or Greek, unsweetened)
- 1/4 cup coconut oil or melted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, stir together the plain yogurt, coconut oil (or melted butter), brown sugar, and vanilla extract until the mixture is smooth and creamy.
- Blend Wet and Dry: Gradually add the dry ingredient mix into the wet ingredients. Stir gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the dough for a balanced chocolate flavor.
- Shape Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading as they bake.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn lightly golden brown, indicating they’re done.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breaking.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free option.
- Use either regular or Greek yogurt, but unsweetened is best to control sweetness.
- Choose coconut oil or melted butter depending on your dietary preference or for a different flavor profile.
- Don’t overmix the dough to keep the cookies tender and soft.
- If you prefer less sweet cookies, reduce the brown sugar slightly.
- Chocolate chips can be dark, milk, or semi-sweet based on your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
