If you’ve never baked with Greek yogurt, this chocolate chip cookie recipe is the perfect place to start! With edges that have just the right amount of crisp, a wonderfully chewy center and plenty of chocolate chips, these are sure to become your new favorite chocolate chip cookies. Try them and then share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family.
½ cup (1 stick) Cabot Salted Butter, softened
¼ cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups plus 2 tablespoons King Arthur Unbleached All-Purpose Flour, fluffed with whisk or fork before measuring
1 teaspoon baking soda
2 cups (12 ounces) semi-sweet or dark chocolate chips
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To make about 5 dozen Greek yogurt chocolate chip cookies, preheat your oven to 325ºF and line baking sheets with parchment paper or coat with cooking spray.
In a large bowl, combine softened Cabot Salted Butter, Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, light brown and granulated sugars and vanilla. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and baking soda and beat on low speed just until combined. Stir in chocolate chips.
Drop mixture by level tablespoons onto cookie sheets, spacing about 2 inches apart. With wet fingers, slightly flatten cookies.
Bake for about 9 to 12 minutes, or until golden. Let cool slightly, then remove to wire racks to cool completely. Then dig in!
Once you’ve made these, we know you’ll be hooked on baking with Greek yogurt, so you might want to give these Greek Yogurt Chewy Breakfast Cookies a try next! As a co-operative of over 1,100 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Greek yogurt chocolate chip cookie recipe after you’ve tried it by rating and reviewing it.
My grandchildren are allergic to eggs do I substituted flax seed & water for the eggs. They were great and everybody could eat them