Description
These Yogurt Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating yogurt for added moisture and a tender texture. They are quick to prepare with simple ingredients and baked to golden perfection, offering a soft and chewy bite with melty chocolate chips in every mouthful.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup plain yogurt (regular or Greek, unsweetened)
- 1/4 cup coconut oil or melted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed and prevents lumps.
- Combine Wet Ingredients: In another bowl, mix the plain yogurt, coconut oil (or melted butter), brown sugar, and vanilla extract until the mixture is smooth and creamy.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Add Chocolate Chips: Fold in the chocolate chips carefully to evenly distribute them throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden, indicating the cookies are cooked but still soft inside.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
- You can use either Greek or regular plain yogurt, both work well in this recipe.
- Use coconut oil for a dairy-free alternative or melted butter for a richer flavor.
- Adjust the type of chocolate chips based on your preference—dark, milk, or semi-sweet.
- Do not overmix the dough to keep cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 3 days.
