Description
Soft, chewy, and moist Yogurt Chocolate Chip Cookies that offer a lighter, butter-free twist on the classic treat. Perfect for satisfying your sweet tooth with a heart-friendlier option.
Ingredients
1/2 cup plain yogurt (regular or Greek)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the yogurt, granulated sugar, brown sugar, egg, and vanilla until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined—do not overmix.
- Fold in the chocolate chips.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Try using flavored yogurt like vanilla or honey for a flavor twist.
For a dairy-free version, use plant-based yogurt and dairy-free chocolate chips.
Add chopped nuts or dried fruit for extra texture.
Use dark chocolate chips or chunks for a richer chocolate flavor.
Add a pinch of cinnamon or nutmeg for a warm spice note.
Store in an airtight container with a slice of bread to keep them soft.
Freeze for up to 2 months and thaw or microwave briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
