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Greek Yogurt Chocolate Chip Cookies Recipe

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4.3 from 4 reviews

Enjoy thick, chewy, and delicious Greek Yogurt Chocolate Chip Cookies that bring a delightful twist to a classic treat. These cookies combine the wholesome goodness of whole-wheat flour with the richness of coconut oil and the creaminess of Greek yogurt for a satisfying texture and flavor that will quickly become a family favorite.

  • Total Time: 6 hours 18 minutes
  • Yield: 2 dozen cookies

Ingredients

Dry Ingredients

  • 1 and 1/4 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1/2 cup + 2 tablespoons coconut oil, softened but not liquified
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup full-fat Greek yogurt

Add-ins

  • 2 1/2 cups dark or semi-sweet chocolate chips

Instructions

  1. Mix Dry Ingredients: In a medium-sized bowl, whisk together the whole-wheat flour, all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
  2. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer in a large bowl, beat the softened coconut oil, dark brown sugar, granulated sugar, and vanilla extract on medium speed until the mixture is light and fluffy, about 2 minutes.
  3. Add Eggs and Yogurt: Add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Then, mix in the Greek yogurt just until incorporated.
  4. Add Dry Ingredients: Reduce the mixer speed to low and gradually add in the flour mixture, beating just until combined. Avoid overmixing for tender cookies.
  5. Fold in Chocolate Chips: Turn off the mixer and fold in the chocolate chips evenly using a wooden spoon.
  6. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 3 hours, or up to 24 hours, to develop flavor and improve texture.
  7. Prepare for Baking: About 30 minutes prior to baking, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set them aside.
  8. Shape Cookies: Using a large spoon or melon baller, scoop 3-tablespoon-sized portions of dough. Roll each into a ball with your hands and place them onto the prepared baking sheets, spacing each cookie about 2 inches apart.
  9. Bake: Bake one sheet at a time in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the centers look set.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before enjoying.

Notes

  • Chilling the dough for at least 3 hours is essential for thick, chewy cookies and enhanced flavor.
  • Using a mixture of whole-wheat and all-purpose flour adds texture and a slight nuttiness to the cookies.
  • Make sure the coconut oil is softened but not melted to achieve the right cookie texture.
  • If you prefer softer cookies, bake closer to 12 minutes; for a crispier edge, bake up to 15 minutes.
  • Room temperature eggs help to blend the dough evenly.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
  • Author: Olivia
  • Prep Time: 3 hours 3 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/greek-yogurt-chocolate-chip-cookies-recipe/