Greek yogurt chocolate chip cookies combine a soft center, chocolate chips, and lightly browned edges in an egg-free dough. This version uses plain yogurt and softened butter, with both brown and granulated sugars.
The batch makes about 36 small cookies. Allow about an hour when baking three sheets one at a time; the hands-on estimate assumes your butter is already softened. Larger portions or additional tray batches take longer.
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Why This Recipe Works
Softened butter holds air as it creams with sugar, giving the dough a lighter texture. Brown sugar adds a molasses note, while evenly measured flour keeps the mixture from becoming unnecessarily dry.
Ingredients for Greek Yogurt Chocolate Chip Cookies
- 1/2 cup plain Greek yogurt, full-fat
- 1/2 cup unsalted butter, softened, not melted
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour, spooned into the cup and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
How to Make Greek Yogurt Chocolate Chip Cookies
Get the butter ready. Use butter that yields to a fingertip but still holds its shape. A greasy puddle is too warm for creaming, while a hard piece will leave lumps. Set up your mixer and parchment-lined pans before starting so you can portion the finished dough without a long pause.
Build the base. Beat the butter and sugars at a moderate speed, scraping the bowl as needed. In about two or three minutes the mixture should be lighter and visibly aerated, rather than white or oily. Mix in the yogurt and vanilla, then scrape the bottom of the bowl so the butter mixture does not remain underneath.
Add flour gently. Whisk the dry ingredients separately to distribute the small amount of baking soda and salt. Add them on low speed, stopping as soon as the flour disappears, and fold the chips through with a spatula. Expect sticky, scoopable dough. Measure flour lightly instead of packing the cup, and resist adding extra handfuls just to make the dough easier to handle.
Use color and texture cues. Keep portions similar in size and leave room for spreading. Bake at 375°F for about 9–12 minutes per tray; start checking the first tray at nine minutes. A fully preheated oven helps the edges set before the dough spreads too far. Look for a little color around the rim and a center that has lost its wet sheen. The warm cookies will still be delicate, so let them firm on the sheet before lifting them with a thin spatula. Bake the remaining trays in turn and let each batch cool while the next one is in the oven.
How to Serve
Serve Greek yogurt chocolate chip cookies after the cookies have set, with milk, coffee, or tea. For an ice cream sandwich, let the cookies cool completely first so the filling does not melt.
Storage and Reheating
Cool completely before closing the container so trapped steam does not soften the surface. Keep airtight for up to four days at room temperature, or freeze baked cookies for up to three months with parchment between layers. Thaw wrapped at room temperature; warming is optional.
Tips and Variations
- Scoop the flour lightly and level the measuring cup rather than pressing it down.
- Use a cool baking sheet for every batch; a hot pan can change how the dough spreads.
- Keep brown and granulated sugar in their measured proportions. Different sugars can change browning and texture.
Frequently Asked Questions
Can I use flavored yogurt for Greek yogurt chocolate chip cookies?
Plain yogurt gives the most predictable sweetness. A sweetened or flavored version changes the balance of the dough.
Can I make larger cookies?
Yes, but the yield drops and the centers need more baking time. Begin with a small test tray rather than using the small-cookie timing for every size.
Is the dough safe to eat without baking?
No. Even without eggs, the flour is raw, so bake the dough before eating it. Read the FDA’s guidance on raw flour and dough before handling flour.
More Recipe Ideas
- Bakery Style Chocolate Chip Cookies
- Chocolate Chip Pretzel Cookies
- Chocolate Chip Banana Oatmeal Cookies
- Cream Cheese Cookies with Vanilla and a Soft Center
Greek Yogurt Chocolate Chip Cookies
Equipment
- 3 baking sheets
- Electric mixer
Ingredients
Cookie Dough
- 1/2 cup plain Greek yogurt full-fat
- 1/2 cup unsalted butter softened, not melted
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour spooned into the cup and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Instructions
Make the Dough
- Heat oven to 375°F and line 3 baking sheets with parchment.
- Beat 1/2 cup softened butter with 1/2 cup each brown and granulated sugar at medium speed for about 2–3 minutes until lighter and fluffy. Mix in 1/2 cup Greek yogurt and 2 teaspoons vanilla.
- Whisk 1 3/4 cups flour with 1/2 teaspoon each baking soda and salt. Mix into the butter mixture on low just until combined, then fold in 1 1/2 cups chocolate chips.
Bake in Batches
- Divide into approximately 36 tablespoon-size portions, spacing them at least 2 inches apart; arrange 12 per sheet.
- Bake one sheet at a time for 9–12 minutes until the edges color and centers look set. Cool each batch on its sheet for 10 minutes, then move to a rack.
Notes
- Keep cooled cookies airtight at room temperature for up to 4 days.
- Freeze baked cookies for up to 3 months; thaw at room temperature.
- Bake before eating; egg-free dough still contains raw flour.
