Greek Yogurt Chocolate Chip Cookies Recipe

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In these Greek Yoghurt Chocolate Chip Cookies, Greek yoghurt gives them a sour kick and cuts down on calories.  


– 2 cups + 2 tablespoons (255g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 1/4 cup (57g) low-fat plain Greek yogurt* – 1 cup (200g) firmly packed light brown sugar – 1/2 cup (100g) granulated sugar – 1 teaspoon vanilla extract – 2 large egg – 2 cups (240g) semisweet chocolate chip

Warm the oven up to 325°F. Put parchment paper or plastic liners on baking sheets to line them.  

Step 1 


The flour, baking soda, and salt should all be mixed together with a whisk. Put away.  

Step 2

The butter, yoghurt, brown sugar, sugar, and vanilla should be mixed with an electric mixer on medium speed until the mixture is light and fluffy.  

Step 3

One at a time, add the eggs and mix well after each one. Turn down the mixer's speed.   

Step 4

Slowly add the flour mixture and mix it in until there are only a few flour spots left in the dough. Stir in the flour mixture until a few flour streaks remain.  

Step 5

Add the chocolate chips and mix them in. Put tablespoonfuls of the dough on the pan that has been prepared, leaving about 2 inches of space between each cookie.  

Step 6

Let the cookies bake for 12 to 16 minutes, or until they turn golden brown. Check each pan after 12 minutes.  

Step 7

Put a wire rack under the pan and let the cookies cool for 5 minutes. After that, move the cookies to a wire rack to cool fully.  

Step 8

Also See

Also See

Zucchini Oatmeal Chocolate Chip Cookies Recipe