Greek Yogurt Chocolate Chip Cookies
Egg-free chocolate chip cookies made with plain Greek yogurt, softened butter, and both brown and granulated sugars.
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.