Description
These Yogurt Chocolate Chip Cookies are a moist and delicious twist on classic cookies, incorporating creamy yogurt for added tenderness and subtle tang. Perfectly soft and chewy with bursts of chocolate chips in every bite, they make a delightful treat for any occasion.
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
Add-ins
- 1/2 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat the oven: Preheat your 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 all-purpose flour, baking soda, and salt until well combined to distribute the leavening agent evenly.
- Combine wet ingredients: In a separate bowl, blend the plain yogurt, coconut oil or melted butter, brown sugar, and vanilla extract until smooth and creamy, ensuring the sugar starts to dissolve.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Add chocolate chips: Fold the chocolate chips into the dough evenly, so every cookie has a good amount of chocolate melted in.
- Form cookie dough balls: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, leaving about 2 inches of space between each to allow spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the centers appear set but soft.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, preserving their texture.
Notes
- You can substitute all-purpose flour with gluten-free flour to make the cookies gluten-free.
- Use Greek yogurt for a thicker dough and a tangier flavor.
- Substitute coconut oil with melted butter for a richer taste.
- For dairy-free options, use coconut oil and non-dairy yogurt.
- Ensure not to overbake to keep the cookies soft and chewy.
