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Greek Yogurt Chocolate Chip Cookies

Greek yogurt chocolate chip cookies bake up soft and chewy, with golden edges and semisweet chocolate chips in every bite. A 30-minute dough chill helps the cookies hold their shape as they bake.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup plain Greek yogurt room temperature
  • 1 egg large, room temperature
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 cup semisweet chocolate chips

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  2. Beat in the Greek yogurt, egg, and vanilla until smooth.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  5. Fold in the chocolate chips.
  6. Cover the bowl and refrigerate the dough for 30 minutes.
  7. Heat the oven to 350°F.
  8. Line an 18x13-inch rimmed baking sheet with parchment paper.
  9. Scoop the dough into 2-tablespoon portions onto the baking sheet, spacing them about 2 inches apart.
  10. Bake in batches for 10–12 minutes, until the edges are golden and the centers look just set.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool.

Notes

Chill the dough for the full 30 minutes so the cookies hold their shape. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter, yogurt, and chocolate chips.