Description
These Yogurt Chocolate Chip Cookies are soft, chewy, and packed with flavor, featuring a moist texture thanks to the addition of creamy yogurt. Perfect for a quick homemade treat, these cookies combine the classic chocolate chip goodness with a healthier twist using coconut oil or butter and plain yogurt.
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
Other
- 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 flour, baking soda, and salt thoroughly to evenly distribute the leavening agent and salt throughout the flour.
- Combine Wet Ingredients: In another bowl, combine the plain yogurt, coconut oil (or melted butter), brown sugar, and vanilla extract. Mix until the mixture is smooth and well incorporated.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing that could toughen the cookies.
- Add Chocolate Chips: Fold in the chocolate chips carefully, ensuring they are evenly dispersed throughout the dough without breaking them.
- Form Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the centers are set and no longer doughy.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess and preserving texture.
Notes
- Use coconut oil for a dairy-free option or melted butter for a richer flavor.
- Substitute all-purpose flour with gluten-free flour to make the cookies gluten-free.
- The yogurt keeps the cookies moist and tender, so do not skip it.
- Adjust baking time based on your oven; cookies may brown faster or slower.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
