Greek Yogurt Cookie Dough (Printer View)

Enjoy a delightful, egg-free dough with tangy Greek yogurt, rich butter, and sweet chocolate chips. A scoopable indulgence for any time.

# What you'll need:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# Method:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Let cool completely before using.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using a spatula, gently fold in the mini chocolate chips until evenly distributed throughout the dough.
06 - Cover bowl with plastic wrap or transfer dough to an airtight container. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve chilled. Store in refrigerator for up to 5 days, or freeze individual portions in a sealed bag for up to 1 month; thaw in fridge before eating.

# Expert Advice:

01 -
  • The Greek yogurt adds this incredible subtle tang that balances the sweetness without tasting healthy
  • You can eat it straight from the bowl without worrying about raw eggs
  • It keeps in the fridge for days, getting even better as the flavors meld together
02 -
  • Heat-treating flour is non-negotiable here, raw flour can carry bacteria just like raw eggs
  • The dough will seem softer than traditional cookie dough, but chilling transforms it completely
  • If it's too firm after refrigeration, let it sit on the counter for 5 minutes before scooping
03 -
  • Room temperature ingredients combine more smoothly, so don't rush the softening step
  • If your dough feels too sticky after chilling, add another tablespoon of treated flour
Return