Get the Recipe:
Greek Yogurt Chocolate Chip Cookies
Greek yogurt adds a tangy kick and subtracts some calories in these Greek Yogurt Chocolate Chip Cookies!
Ingredients
- 2 1/8 cups (255 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (57 g) low-fat plain Greek yogurt*
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
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Instructions
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, yogurt, brown sugar, sugar, and vanilla until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until there are a few streaks of flour remaining in the dough.
- Stir in the chocolate chips.
- Drop the dough by tablespoonfuls* onto the prepared pan, leaving about 2 inches between cookies.
- Bake, one pan at a time, 12 to 16 minutes, or until the cookies are golden brown.
- Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.
Notes
- *Full-fat Greek yogurt will work, too.
- **I use a #50 scoop, which holds a bit more than a tablespoon.
- Recipe slightly adapted from Cabot.
- Store in an airtight container at room temperature up to 4 days.
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