Whenever I’m in the mood for a lighter twist on classic cookies, I turn to these soft and chewy yogurt chocolate chip cookies. They deliver all the gooey, chocolatey goodness I crave, but with a tender, cake-like texture thanks to the addition of yogurt. They’re perfect for snacking, gifting, or satisfying a sweet tooth without going overboard.
Why You’ll Love This Recipe
I love how these cookies stay moist for days, all because of the yogurt. It gives them a subtle tang and makes the texture extra soft. They’re a little less rich than butter-heavy cookies, which makes me feel better about sneaking a second (or third). I also like that the recipe uses pantry staples and comes together in one bowl—no mixer needed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Unsalted butter, softened
-
Plain yogurt (Greek or regular, not flavored)
-
Brown sugar
-
Granulated sugar
-
Egg
-
Vanilla extract
-
Chocolate chips or chunks
Directions
-
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In one bowl, I whisk together the flour, baking powder, baking soda, and salt.
-
In another bowl, I cream the softened butter with both sugars until it’s smooth. Then I mix in the yogurt, egg, and vanilla extract.
-
I gradually stir the dry ingredients into the wet mixture, just until combined.
-
I fold in the chocolate chips and use a cookie scoop or spoon to drop dough onto the prepared baking sheet.
-
I bake the cookies for 10–12 minutes, until the edges are set and the centers look slightly underbaked—they’ll firm up as they cool.
-
I let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 20–24 cookies, depending on the size of the scoops. It takes 10 minutes to prep and 10–12 minutes to bake, so I can have fresh cookies in under 25 minutes.
Variations
-
I sometimes use vanilla or honey yogurt for a different flavor.
-
Swapping in white chocolate chips, butterscotch chips, or chopped dried fruit adds a twist.
-
For a nuttier version, I fold in walnuts or pecans.
-
A pinch of cinnamon gives them a cozy, warm flavor.
Storage/reheating
These cookies stay soft and chewy for up to 4 days in an airtight container at room temperature. If I want to store them longer, I freeze them in a zip-top bag for up to 2 months. To enjoy later, I let them thaw at room temp or warm them for a few seconds in the microwave.
FAQs
Can I use Greek yogurt in these cookies?
Yes, I often use Greek yogurt. It makes the cookies a bit thicker and adds a slight tang that I really enjoy.
Do these cookies spread in the oven?
They spread a little, but less than classic butter cookies. If I want flatter cookies, I gently press down the dough before baking.
Can I make the dough ahead of time?
Absolutely. I chill the dough for up to 48 hours and bake when ready. The flavor actually improves a bit after resting.
What’s the best type of chocolate to use?
I prefer semi-sweet chips or dark chocolate chunks, but milk chocolate also works if I want something sweeter.
Are these cookies lower in fat?
Using yogurt does reduce the fat content slightly compared to all-butter recipes. It also adds moisture and makes the cookies feel lighter.
Conclusion
These yogurt chocolate chip cookies are the perfect balance of soft, sweet, and satisfying. Whether I’m baking for friends, family, or just a quiet night at home, they never disappoint. With yogurt in the mix, they stay moist longer and always taste fresh out of the oven.
Print
Soft and Chewy Yogurt Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes
- Yield: 20–24 cookies
- Category: Dessert, Cookies
- Method: Baking, Oven
- Cuisine: American
- Diet: Vegetarian
Description
Soft and Chewy Yogurt Chocolate Chip Cookies are a lighter, tender twist on the classic favorite—made with creamy yogurt for extra moisture and a soft, cake-like texture. These one-bowl cookies come together fast with pantry staples, delivering gooey chocolate goodness in every bite. Perfect for snacking, sharing, or a sweet treat that stays soft for days.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Plain yogurt (Greek or regular)
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Chocolate chips or chunks
Instructions
-
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In one bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a separate bowl, cream softened butter with brown and granulated sugars until smooth.
-
Mix in yogurt, egg, and vanilla extract.
-
Gradually stir the dry ingredients into the wet mixture just until combined.
-
Fold in chocolate chips or chunks.
-
Drop spoonfuls or use a cookie scoop to place dough on the baking sheet.
-
Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
-
Let cookies rest on the sheet for 5 minutes, then cool on a wire rack.
Notes
- Greek yogurt makes the cookies a bit thicker and more tangy.
- Add-ins like white chocolate, dried fruit, or nuts work well.
- A pinch of cinnamon enhances warmth and depth.
- Slightly press dough balls before baking for flatter cookies.
- Dough can be chilled for up to 48 hours before baking.
Your email address will not be published. Required fields are marked *