There’s something undeniably nostalgic about chocolate chip cookies. Whether it’s the aroma that fills the kitchen as they bake, or the warm, gooey bite straight from the oven, they transport us right back to simpler times—after-school snacks, bake sales, family gatherings, or those cozy nights curled up on the couch with a blanket and a good movie.

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But every once in a while, you stumble across a twist that changes everything—in the best way possible. These Yogurt Chocolate Chip Cookies are just that. By swapping out some of the butter for creamy yogurt, you get a cookie that’s wonderfully soft, slightly tangy, and just a touch lighter than the traditional version.

This recipe has quickly become a family favorite in my kitchen, especially during the spring and summer months when we’re leaning into fresher, lighter flavors. The yogurt doesn’t just bring moisture; it also gives the cookies that pillowy softness that makes each bite melt in your mouth. It’s a subtle change, but one that makes these cookies feel a little more wholesome—while still being every bit as indulgent.

If you’re someone who loves the classic chocolate chip cookie but wouldn’t mind something just a little softer, a little fluffier, and maybe just a bit less rich—these cookies are for you.

Why You’ll Love This Recipe:

Soft and Chewy Texture: Thanks to the yogurt, these cookies stay moist and tender.
Lighter Than Traditional Cookies: Less butter, more comfort!
Quick and Easy: Just a few pantry staples and under 30 minutes.
Kid-Approved: Perfect for lunchboxes or after-school treats.
Great for Gifting: These cookies stack beautifully in gift tins or cookie jars.

INGREDIENTS YOU’LL NEED:

½ cup plain yogurt
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips

HOW TO MAKE YOGURT CHOCOLATE CHIP COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat—this will keep your cookies from sticking and make cleanup a breeze.

Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine the yogurt, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to beat the mixture until smooth and creamy. The sugars should dissolve into the yogurt, creating a light and fluffy base.

Step 3: Add Egg and Vanilla
Crack in the egg and stir in the vanilla extract. Mix until fully incorporated. The egg helps bind the ingredients together and adds that classic richness.

Step 4: Mix the Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps distribute the leavening evenly so that your cookies rise uniformly.

Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix—just enough to bring the dough together.

Step 6: Fold in the Chocolate Chips
Now for the best part—chocolate chips! Gently fold them into the dough, ensuring they’re evenly distributed for chocolatey goodness in every bite.

Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. These cookies won’t spread too much, but giving them room ensures they bake evenly.

Step 8: Bake and Cool
Bake for 8–10 minutes, or until the edges are just turning golden and the centers are set. Don’t wait for a deep golden color—these cookies are meant to be soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

HELPFUL TIPS:

Don’t Overbake: These cookies should look slightly underdone in the center when you take them out. They’ll finish setting up as they cool.
Use Full-Fat Yogurt for Best Texture: A thick, creamy yogurt gives the cookies a richer, more satisfying bite.
Add a Sprinkle of Sea Salt on Top: For a sweet-salty finish that elevates the flavor.
Make It Your Own: Mix in chopped nuts, dried fruit, or a swirl of peanut butter to customize your batch.

DETAILS:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cookies stay soft for days thanks to the yogurt—making them perfect for meal prepping a sweet treat for the week. You can also make the dough ahead and refrigerate it for up to 48 hours before baking.

NUTRITIONAL INFORMATION: (Per cookie, estimated)

Calories: 95
Fat: 3.5g
Carbohydrates: 14g
Sugar: 9g
Protein: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use Greek yogurt?
Yes! Greek yogurt works beautifully, though it may make the cookies a bit thicker. If your yogurt is especially thick, you can thin it slightly with a splash of milk.

Can I freeze the cookie dough?
Absolutely. Scoop dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen—just add a minute or two to the bake time.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for proper structure.

STORAGE INSTRUCTIONS:

Store your cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container—it works like magic! You can also freeze baked cookies for up to 2 months.

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CONCLUSION

Yogurt Chocolate Chip Cookies are one of those feel-good recipes that just make sense. They’re soft, flavorful, and simple to make, with a slightly healthier twist that lets you indulge without the guilt. Whether you’re baking for your kids, a cookie swap, or just a quiet evening at home, these cookies are bound to become a go-to treat in your kitchen. Happy baking!