What if you could indulge in soft, chewy, chocolatey cookies — but with less butter and more protein? That’s exactly what you get with these Greek Yogurt Chocolate Chip Cookies. They’re a wholesome twist on the classic favorite, using creamy Greek yogurt to create a tender texture while cutting back on fat and adding a subtle tang that makes each bite extra satisfying.
Don’t worry — these cookies aren’t “healthy” in the boring sense. They still bring that rich cookie dough flavor you love, just with a little more balance. Perfect for an afternoon snack, school lunches, or guilt-free dessert, they bake up golden on the edges, soft in the center, and loaded with gooey chocolate chips.
Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup plain Greek yogurt (whole or 2%)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (semi-sweet or dark)
Instructions:
Step 1: Cream the Wet Ingredients
In a large bowl, cream together the butter, Greek yogurt, brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla extract, mixing until well combined.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined — do not overmix.
Fold in the chocolate chips evenly.
Step 3: Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes (or up to overnight). This helps the cookies bake up thick and chewy.
Step 4: Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart.
Bake for 9–11 minutes, or until the edges are set and lightly golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 5: Enjoy!
These cookies are best warm with melty chocolate inside — but they stay soft and delicious even days later in an airtight container.
Tips & Swaps:
- Use vanilla or honey Greek yogurt for a flavor twist.
- Add chopped walnuts, pecans, or coconut flakes.
- Make it gluten-free with a 1:1 flour blend.