Dessert

Greek Yogurt Chocolate Chip Cookies Recipe

ByZoe Lane November 9, 2025November 9, 2025

Introduction

These Greek Yogurt Chocolate Chip Cookies are a delicious twist on a classic favorite. They come out soft and chewy, thanks to the creamy Greek yogurt, making them a perfect treat for any time of day.

A white plate holds six soft, round chocolate chip cookies with golden edges and a slightly pale center, each cookie dotted generously with dark brown chocolate chips spread evenly on top. The cookies have a slightly crinkled texture and a few small cracks, showing their soft inside. The plate rests on a gray cloth over a white marbled surface, and in the blurred background, more cookies can be seen in a basket and a white bowl. The lighting is soft and natural, highlighting the warm tones of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
⅓ cup brown sugar
¼ cup granulated sugar
1 large egg
½ cup plain full-fat Greek yogurt
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In another bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
Step 4: Mix in the egg, Greek yogurt, and vanilla extract until smooth and well combined.
Step 5: Gradually add the dry ingredients to the wet mixture; fold gently until just combined.
Step 6: Stir in the semi-sweet chocolate chips evenly through the dough.
Step 7: Scoop the dough onto the prepared baking sheets, spacing each about two inches apart.
Step 8: Bake for 10-12 minutes until the edges turn golden but the centers remain soft.

Tips & Variations

For extra chewiness, use full-fat Greek yogurt and avoid overmixing the dough.
Substitute chocolate chips with chopped nuts or dried fruit for a different texture and flavor.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months. Reheat briefly in a microwave or oven to restore softness.

How to Serve

A round white plate holds five round cookies, each cookie light golden brown with a soft, slightly puffy texture. The cookies are topped with many small dark brown chocolate chips spread evenly on the surface. The plate is placed on a light gray cloth, and in the background, there is a basket with more cookies slightly blurred, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat Greek yogurt instead of full-fat?

Yes, but the cookies may be less rich and slightly less moist. Full-fat yogurt provides better texture and flavor.

Will these cookies spread too much during baking?

If your butter is too soft or the dough is too warm, the cookies may spread more. Chilling the dough before baking helps maintain shape and reduces spreading.