Irresistibly Soft & Chewy Greek Yogurt Chocolate Chip Cookies
There’s a special kind of magic that happens in the kitchen when the aroma of freshly baked chocolate chip cookies fills the air. For me, that scent instantly transports me back to my grandmother’s kitchen, where a batch of warm, gooey cookies was always a given on a chilly afternoon. She believed a simple, homemade treat could solve almost anything, and I wholeheartedly agree.
It’s that same comforting feeling I wanted to recreate, but with a little modern twist. That’s how these amazing Greek Yogurt Chocolate Chip Cookies came into being. They offer all the beloved classic cookie experience – the crispy edges, the tender, chewy centers, and plenty of melty chocolate – but with an added secret ingredient that makes them incredibly soft and adds a lovely depth of flavor. This recipe is now a tested, family favorite treat, perfect for any occasion!
If you’re looking for an easy dessert recipe that feels indulgent yet offers a slight healthier edge, you’ve found it. These cookies are pure bliss, and they’ll quickly become your go-to comfort food.
Why You’ll Love This Recipe
- Unbelievably Soft & Chewy Texture: The Greek yogurt is our secret weapon, contributing an unparalleled moistness and chewiness that lasts for days. Say goodbye to dry, crumbly cookies!
- Perfect Balance of Sweet and Tangy: The subtle tang from the Greek yogurt beautifully cuts through the sweetness of the chocolate, creating a more sophisticated and incredibly addictive flavor profile.
- Healthier Twist: While still a treat, Greek yogurt adds a boost of protein and reduces the need for as much butter, making these a slightly lighter option without sacrificing an ounce of flavor or texture.
- Ridiculously Easy to Make: With straightforward instructions and common pantry staples, even beginner bakers can achieve bakery-quality results. It’s a foolproof recipe!
- Customizable for Any Craving: Easily adapt with your favorite chocolate chips (milk, dark, white, or a mix!), nuts, or even a sprinkle of sea salt on top for an extra gourmet touch.
- Kid-Friendly & Crowd-Pleasing: These cookies are a guaranteed hit with kids and adults alike. They’re perfect for lunchboxes, parties, or simply a cozy night in.
- Stays Fresh Longer: Thanks to the moisture from the Greek yogurt, these cookies remain wonderfully soft and delicious for several days, making them great for meal prep or gifting.
What You Need
You only need a few simple pantry staples for this recipe! We’re talking flour, butter, sugar, eggs, vanilla, and of course, our star ingredient: plain Greek yogurt. Check the full printable recipe card below for detailed measurements and a complete list.
Expert Tips for Perfect Cookies
- Room Temperature Ingredients Are Key: Ensure your butter and eggs are at room temperature. This allows them to cream together properly, creating a smooth batter that traps air for a lighter, fluffier cookie. Cold ingredients can lead to a lumpy, inconsistent dough.
- Use Full-Fat Plain Greek Yogurt: Opt for full-fat, plain Greek yogurt for the best results. The higher fat content contributes to the cookie’s incredible moisture and richness. Avoid low-fat or flavored yogurts, as they can alter the texture and taste significantly.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, dense cookies instead of soft and chewy ones. A few streaks of flour are perfectly fine.
- Chill Your Dough: While tempting to skip, chilling the dough for at least 30 minutes (or up to 24 hours) is crucial. It allows the flavors to meld, the flour to fully hydrate, and the butter to firm up, preventing excessive spreading and ensuring a thicker, chewier cookie.
- Portion Evenly: Use a cookie scoop to ensure all your cookies are roughly the same size. This promotes even baking, so you don’t end up with some burnt and some raw. A 1.5-2 tablespoon scoop is ideal.
- Don’t Overbake: These cookies are best when slightly underbaked. Pull them from the oven when the edges are set and golden brown, but the centers still look a little soft and pale. They will continue to cook slightly on the hot baking sheet.
- A Sprinkle of Sea Salt: For an extra gourmet touch, sprinkle a tiny pinch of flaky sea salt on top of the cookies immediately after they come out of the oven. It enhances the chocolate flavor beautifully!
Variations & Substitutions
- Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free baking flour blend that contains xanthan gum.
- Different Chocolate: Feel free to use milk chocolate, white chocolate, dark chocolate chunks, or a mixture of your favorites!
- Add-ins: Stir in a handful of chopped nuts (walnuts, pecans), dried cranberries, or even a sprinkle of shredded coconut for extra texture and flavor.
- Spice It Up: A pinch of cinnamon or nutmeg can add a wonderful warmth to these cookies.
Storage & Freezing
These cookies are wonderful for making ahead or storing leftovers:
- Room Temperature: Store baked Greek Yogurt Chocolate Chip Cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Freezing Dough: Scoop the cookie dough onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place frozen dough on a baking sheet and bake for an extra 2-4 minutes, or until golden.
FAQ
Why use Greek yogurt in cookies?
Greek yogurt adds incredible moisture, making the cookies exceptionally soft and chewy. It also lends a subtle tang that balances the sweetness, and provides a slight protein boost while potentially reducing the need for as much butter.
Do I need to chill the dough?
Yes, chilling the dough is highly recommended! It helps the flavors develop, prevents the cookies from spreading too much during baking, and results in a thicker, chewier texture. Even 30 minutes makes a difference, but an hour or more is ideal.
Can I use regular yogurt instead of Greek yogurt?
It’s not recommended. Regular yogurt has a much thinner consistency and higher water content, which can throw off the cookie dough’s balance and lead to a very different (likely too wet) texture. Stick with thick, plain Greek yogurt.
How do I ensure my cookies are soft and not dry?
The main keys are using room temperature ingredients, not overmixing the dough, and most importantly, not overbaking! Pull the cookies from the oven when their edges are just golden but the centers still look slightly soft. They will firm up as they cool.
Conclusion
These Greek Yogurt Chocolate Chip Cookies are more than just a recipe; they’re a little hug in edible form. They bring together the best of classic comfort with a delightful twist that keeps everyone coming back for more. Whether you’re baking for a special occasion or just because, I promise these will put a smile on every face. Don’t forget to Pin this recipe for later so you can whip up a batch whenever a cookie craving strikes!
Soft & Chewy Greek Yogurt Chocolate Chip Cookies Recipe
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) plain full-fat Greek yogurt
- 1 ½ cups (250g) semi-sweet chocolate chips
Instructions
- Step 1 Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Step 2 In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3 In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Step 4 Beat in the egg and vanilla extract until well combined.
- Step 5 Add the Greek yogurt and mix until just incorporated. The mixture might look slightly curdled, which is normal.
- Step 6 Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Step 7 Stir in the chocolate chips until evenly distributed throughout the dough.
- Step 8 Drop rounded tablespoons of dough (or use a 1.5-2 tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 9 Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will firm up as they cool.
- Step 10 Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm!
