Yogurt Cookies

My bakery-style yogurt cookies have crisp edges, soft middles, and pools of chocolate chips in every bite. They don't taste anything like yogurt and don't need any eggs whatsoever.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 280kcal

Author Arman Liew

Ingredients

1/2 cup unsalted butter melted and cooled
1/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup full-fat yogurt Greek or plain, room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

US Customary - Metric

Instructions

In a large mixing bowl, add the softened butter, brown sugar, and white sugar, and beat or mix until combined. Add the vanilla, then stir through the Greek yogurt.
Add the flour, baking soda, baking powder, and salt, and mix until no flour streaks remain. Do not overmix. Fold through the chocolate chips.
Cover the bowl and refrigerate for an hour.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the bowl from the fridge. Scoop 1/4-cup portions of cookie dough and place 6 on each cookie sheet, about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are just firm.
Remove the cookies from the oven and let them cool completely on the baking sheets.

Notes

Tips: See my recipe tips above for making the best yogurt chocolate chip cookies.
Leftovers: Keep covered at room temperature for 5 days or refrigerated for 10 days. You can freeze baked cookies for up to 6 months.

Nutrition