Description
Delightfully soft and chewy Yogurt Chocolate Chip Cookies made with simple ingredients including yogurt and coconut oil or butter. These cookies offer a slightly tangy twist from the yogurt, paired perfectly with sweet chocolate chips for a delicious treat that’s quick to prepare and bake.
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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it 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 until evenly combined. Set this dry mixture aside.
- Combine Wet Ingredients: In another mixing bowl, stir together the plain yogurt, coconut oil or melted butter, brown sugar, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the cookie dough to distribute them evenly throughout.
- Portion Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use Greek yogurt for a thicker, tangier cookie or regular plain yogurt for a milder flavor.
- Adjust the type of chocolate chips based on your preference: dark, milk, or semi-sweet work well.
- Make sure not to overmix the dough to keep the cookies tender and soft.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
