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Greek Yogurt Chocolate Chip Cookies

Soft & Chewy Greek Yogurt Chocolate Chip Cookies Anyone Will Love

Delicious Greek Yogurt Chocolate Chip Cookies that are soft, chewy, and a healthier option for sweet cravings.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Mixture
  • 1.5 cups all-purpose flour spoon and level for accuracy
  • 0.5 teaspoon baking soda leavening agent
  • 1 cup Greek yogurt can substitute with soy or coconut yogurt
  • 0.5 cups light brown sugar provides chewiness
  • 0.25 cups granulated sugar contributes to crisp edges
  • 1 large egg can use flax egg for vegan
  • 1 cups chocolate chips can substitute with butterscotch or dark chocolate
  • 0.25 cups unsalted butter can omit if increasing yogurt

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Stand Mixer
  • Baking Sheet
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together 1 ½ cups of all-purpose flour and ½ teaspoon of baking soda until well combined.
  2. In a large bowl or using a stand mixer, combine 1 cup of Greek yogurt, ½ cup of light brown sugar, ¼ cup of granulated sugar, and 1 large egg. Beat until smooth and creamy.
  3. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in 1 cup of chocolate chips.
  4. Chill the dough in the refrigerator for at least 30 minutes.
  5. Drop rounded scoops onto an ungreased baking sheet and bake for 10-12 minutes.
  6. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 50mgIron: 0.5mg

Notes

For best results, chill the dough for at least 30 minutes to prevent excessive spreading.

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