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Yogurt Chocolate Chip Cookies

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These Yogurt Chocolate Chip Cookies are a soft, chewy, and egg-free alternative to the classic treat, made with Greek yogurt for a subtle tang and tender texture.

Ingredients

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup plain Greek yogurt

1 tsp vanilla extract

1 3/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add the Greek yogurt and vanilla extract, and mix 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 and mix until just combined. The dough will be sticky.
  6. Fold in the chocolate chips until evenly distributed.
  7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 9–12 minutes, or until the edges are golden brown.
  9. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

  • Use plain Greek yogurt to control sweetness and texture.
  • Chill the dough for 30 minutes to reduce spreading.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies or dough for up to 3 months.

Nutrition

Find it online: https://recipesbyjanet.com/yogurt-chocolate-chip-cookies/