Greek Yogurt Chocolate Chip Cookies are a delightful twist on the classic cookie that many of us know and love. Imagine biting into a warm, gooey cookie that not only satisfies your sweet tooth but also offers a hint of tanginess from the Greek yogurt. This recipe combines the rich, creamy texture of Greek yogurt with the beloved chocolate chip, creating a treat that is both indulgent and slightly healthier than traditional cookies.
Originating from the Mediterranean, Greek yogurt has been a staple in many cultures for centuries, celebrated for its versatility and health benefits. People adore these cookies not just for their delicious taste but also for their soft, chewy texture that comes from the yogurt, making them a perfect snack or dessert. Plus, they are incredibly easy to whip up, making them a favorite for busy bakers like myself. Join me as we explore how to make these irresistible Greek Yogurt Chocolate Chip Cookies that are sure to become a family favorite!
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt (plain, full-fat or low-fat)
- 1 cup semi-sweet chocolate chips
Preparing the Dough
- First, I preheat my oven to 350°F (175°C). This ensures that the cookies will bake evenly and come out perfectly golden brown.
- Next, I grab a medium-sized mixing bowl and combine the dry ingredients. I whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step is crucial as it helps to evenly distribute the baking soda and salt throughout the flour.
- In a separate large mixing bowl, I cream together the softened 1/2 cup of unsalted butter, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar. I use a hand mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This process incorporates air into the butter, which helps the cookies rise.
- Once the butter and sugars are well combined, I add in 1 large egg and 1 teaspoon of vanilla extract. I mix these in until they are fully incorporated.
- Now, it’s time to add the Greek yogurt! I fold in 1/2 cup of plain Greek yogurt into the wet mixture. This ingredient not only adds moisture but also gives the cookies a delightful tanginess that balances the sweetness of the chocolate chips.
- After the wet ingredients are well combined, I gradually add the dry ingredients to the wet mixture. I use a spatula to gently fold the flour mixture into the wet ingredients until just combined. It’s important not to overmix at this stage, as it can lead to tough cookies.
- Finally, I fold in 1 cup of semi-sweet chocolate chips. I make sure they are evenly distributed throughout the dough, ensuring that every bite will be filled with chocolatey goodness.
Chilling the Dough
- Once the dough is ready, I cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps to solidify the butter, which results in thicker cookies that won’t spread too much while baking.
Baking the Cookies
- After the dough has chilled, I line a baking sheet with parchment paper. This prevents the cookies from sticking and makes for easy cleanup.
- Using a cookie scoop or a tablespoon, I drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for the cookies to spread as they bake.
- I pop the baking sheet into the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
- Once baked, I take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely.
Storing the Cookies
- Once the cookies are completely cool, I store them in an airtight container at room temperature. They can last for up to a week, but I can guarantee they won’t last that long!
- If I want to keep them longer, I can freeze the cookies. I place them in a single layer on a baking sheet and freeze until solid. Then, I transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When I’m ready to enjoy them, I simply thaw them at room temperature or pop them in the microwave for a few seconds.
Tips for Perfect Cookies
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- Total Time: 45 minutes
- Yield: 24 cookies 1x
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt (plain, full-fat or low-fat)
- 1 cup semi-sweet chocolate chips
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt.
- In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
- Fold in the Greek yogurt until well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
- Fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or microwave for a few seconds before enjoying.
- For thicker cookies, ensure the dough is well-chilled before baking.
- Feel free to substitute chocolate chips with nuts or dried fruits for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Conclusion:
In summary, these Greek Yogurt Chocolate Chip Cookies are an absolute must-try for anyone looking to indulge in a delicious treat without the guilt. The combination of creamy Greek yogurt and rich chocolate chips creates a cookie that is not only soft and chewy but also packed with protein, making it a healthier alternative to traditional cookies. Plus, the subtle tang from the yogurt adds a unique flavor that sets these cookies apart from the rest. For serving suggestions, I love to enjoy these cookies warm, straight out of the oven, paired with a glass of cold milk or a scoop of vanilla ice cream for an extra special dessert. You can also experiment with variations by adding nuts, dried fruits, or even swapping out the chocolate chips for white chocolate or dark chocolate for a different twist. The possibilities are endless! I encourage you to give this recipe a try and experience the delightful combination of flavors and textures for yourself. Once you’ve baked a batch (or two!), I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious cookies! Let’s spread the joy of baking together, and trust me, these Greek Yogurt Chocolate Chip Cookies will quickly become a favorite in your household. Happy baking! Print
Greek Yogurt Chocolate Chip Cookies: A Healthier Twist on a Classic Treat
Description
Enjoy soft and chewy chocolate chip cookies made with Greek yogurt for added moisture and a hint of tang. These delicious treats, packed with semi-sweet chocolate chips, are sure to be a hit and will vanish quickly!
Ingredients
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