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Yogurt Chocolate Chip Cookies (Soft, Chewy & Egg-Free)

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These easy yogurt chocolate chip cookies are made with creamy Greek yogurt and no eggs. Soft and chewy with semi-sweet chocolate chips, they offer a simple twist on classic chocolate chip cookies.

Ingredients

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  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed.
  3. Mix in the Greek yogurt and vanilla extract until combined. Set aside.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky.
  6. Fold in the chocolate chips.
  7. Drop the cookie dough by the tablespoon onto the prepared baking sheets, spacing the portions at least 2 inches apart.
  8. Bake for 9–12 minutes, or until the edges are golden brown.
  9. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Regular yogurt can be used instead of Greek yogurt.
  • The cookie dough will be very sticky after mixing.
  • Space the dough portions at least 2 inches apart on the baking sheets.
  • Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.
  • Store the cookies at room temperature for up to 4 days.

Nutrition

Find it online: https://cookingrecipetips.com/yogurt-chocolate-chip-cookies-soft-chewy-egg-free/