Save The first time I made these cookies, I was out of eggs and trying to bake something for a last-minute gathering. My grandmother always said necessity is the mother of invention, and she was right—these yogurt-based cookies turned out so incredibly soft that they have become my go-to recipe whenever I want something that feels indulgent but uses ingredients I already have in the fridge.
Last summer my neighbor Sarah came over to borrow sugar and ended up staying for tea. I pulled a fresh batch of these from the oven and watched her eyes light up at that first warm bite. She texted me the recipe the next day saying her kids had declared them better than the famous local bakerys version.
Ingredients
- Unsalted butter: Room temperature butter creams beautifully with sugar creating those perfect air pockets that make cookies tender
- Granulated and brown sugar: The combination gives you crisp edges from the white sugar and chewy centers from the brown
- Greek yogurt: This is the secret ingredient that replaces eggs while adding moisture and a subtle tang that balances sweetness
- Vanilla extract: Do not skimp here—pure vanilla makes all the difference between flat cookies and ones that taste professionally made
- All-purpose flour: Standard flour provides just enough structure to hold everything together without becoming tough
- Baking soda: Just enough lift to give these a slight puffy center while keeping edges delightfully crisp
- Salt: Even a small amount amplifies chocolate flavor and prevents cookies from tasting one-dimensionally sweet
- Semi-sweet chocolate chips: These classic morsels melt perfectly creating those gooey pockets everyone fights over
Instructions
- Preheat your oven:
- Set it to 375°F and line two baking sheets with parchment paper so nothing sticks and cleanup is effortless
- Cream the butter and sugars:
- Beat them together until the mixture looks pale and fluffy—this usually takes about 3 minutes and creates the perfect texture foundation
- Add the wet ingredients:
- Mix in the Greek yogurt and vanilla until everything is completely incorporated and the mixture looks smooth and creamy
- Whisk the dry ingredients:
- In a separate bowl combine the flour baking soda and salt so they are evenly distributed before meeting the wet mixture
- Combine everything:
- Gradually stir the dry ingredients into the wet mixture just until you cannot see flour anymore—the dough will feel noticeably stickier than traditional cookie dough
- Fold in the chocolate:
- Gently mix in the chocolate chips until they are evenly distributed throughout the dough
- Portion the cookies:
- Drop generous tablespoonfuls onto your prepared baking sheets leaving at least 2 inches between each one for spreading
- Bake to perfection:
- Bake for 9 to 12 minutes until edges are golden but centers still look slightly underbaked
- Know when to stop:
- Let them cool on the baking sheet for 10 minutes before moving them—this sets the structure so they do not fall apart
Save My daughter started making these for her college friends during exam week and now receives requests every semester. There is something about a warm chocolate chip cookie that turns a stressful study session into a moment of comfort.
Making Them Your Own
Once you have mastered the basic recipe try adding a teaspoon of cinnamon to the dry ingredients for warmth or swap half the chocolate chips for chopped walnuts. The yogurt base plays nicely with so many flavors.
Storage Secrets
These cookies actually improve on day two as flavors meld together. Keep them in an airtight container and place a piece of white bread inside if they start to lose their soft texture after a few days.
Baking Success
Room temperature ingredients are non-negotiable here. If your butter is too cold it will not cream properly and if it is too warm the cookies will spread into thin puddles. I learned this the hard way after three failed batches.
- Chill the dough for 30 minutes if you want thicker cookies
- Use a cookie scoop for uniform sizing
- Rotate baking sheets halfway through baking
Save There is nothing quite like the smell of these cookies baking to make a house feel like home. Enjoy every warm chocolate-filled bite.
Recipe Guide
- → Why use yogurt in cookies?
Greek yogurt adds moisture and tenderness while acting as an egg substitute. The acidity activates baking soda for light texture, and it contributes a subtle tang that balances sweetness.
- → Can I use regular yogurt instead?
Yes, regular plain yogurt works perfectly. Greek yogurt is slightly thicker, but both produce excellent results. Just ensure it's plain and unsweetened for best texture.
- → Why is the dough sticky?
The yogurt creates a moister dough than traditional recipes. This stickiness is normal and results in softer cookies. Chill for 15 minutes if too sticky to handle.
- → How do I know when they're done?
Edges should be golden brown while centers appear slightly underbaked. They'll finish cooking on the baking sheet during the 10-minute cooling period.
- → Can I freeze the dough?
Yes, scoop dough onto parchment-lined trays and freeze until firm. Transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
- → What adds the most flavor?
Vanilla extract and brown sugar create deep caramel notes. The chocolate chips provide classic contrast, while butter adds richness throughout.