Greek Yogurt Chocolate Chip Cookies

/// January 7th, 2015

Greek Yogurt Chocolate Chip Cookies Crispy edges, chewy centers, and TONS of chocolate chips – these Greek Yogurt Chocolate Chip Cookies truly have it all. Made with rich and creamy Greek Yogurt, these cookies are destined to become a classic! 

Greek Yogurt Chocolate Chip Cookies I have been on a Greek yogurt kick lately. I’ve been putting it in cupcakes, smoothies, pancakes, cheesecakes, and now – chocolate chip cookies! This recipe actually took a few (ok, six…) tries to perfect, but after one bite, I knew all the hard work, hair pulling, and dish washing (so many dishes!) was time well spent. Recipe development is rewarding like that 😉

Question: Have you baked with Greek yogurt? If your answer is no, these cookies are a great place to start!  Greek Yogurt Chocolate Chip Cookies Mmm… how good does that look?! Let’s dig into the delicious details, shall we? Greek Yogurt Chocolate Chip Cookies I have to be honest, coming up with this recipe was not the easiest kitchen adventure. I had in my mind the exact cookie I wanted develop… and the exact ingredients I wanted to use, and I was not budging.

The ingredients? Greek yogurt, whole wheat flour, coconut oil, and dark chocolate chips.

The cookie I was dreaming of? One that was thick and chewy… with delightfully crispy edges… and tons of REAL chocolate chip cookie flavor. I wanted that deep, buttery cookie flavor we all know and love… but like, without using any butter. Glutton for punishment? Maybe.

But guess what you guys – I finally got it! Win for me. Win for you. Pass the cookie plate all around!

Greek Yogurt Chocolate Chip Cookies Having a perfect chocolate chip cookie recipe in your baking repertoire is truly priceless! Have you tried my recipe for flawless chocolate chip cookies? They are my always and forever chocolate chip cookie recipe, and a must when you want something easy, decadent, and classic. I like to think of this recipe for Greek yogurt chocolate chip cookies as their healthier (and slightly more time consuming) twin sister 😉 Greek Yogurt Chocolate Chip Cookies The most important part about this cookie recipe: the dough MUST chill for at least 3 hours. Must, must, must, must, must. Ok, maybe the last 5 musts were excessive. But I stress this because if you try to bake your cookies right away, they will come out flat as a pancake. Trust me, I know all too well. The dough will be initially very sticky (it’s the Greek yogurt), so allowing it to chill is mandatory. The good news? You can make the dough ahead of time, then bake up your cookies as needed.

Greek Yogurt Chocolate Chip Cookies Another important note: Size matters when it comes to these cookies. Some cookie recipes are easily adaptable size wise. You can make them big… or small… or into bars. These cookies are not those cookies. They should be 3 tablespoons in size – almost a 1/4 cup. I use 2 firmly packed scoops of dough from a melon baller (rolled together) to get the perfect size and shaped cookie. If you make them too small, they’ll spread too much (they will still be delicious, just much thinner and crispier), and if you make them too big, you’ll need to adjust the baking time as they won’t set in the centers.

Greek Yogurt Chocolate Chip Cookies Although these cookies require a few extra steps, they are 100% worth every single bit of effort. Serve with a cold glass of milk – or, if you’re experiencing the Winter we are, a hot cup of cocoa – and get ready to have your world rocked! These cookies are a game changer. xoxo

Greek Yogurt Chocolate Chip Cookies - thick, chewy, INCREDIBLE!

Greek Yogurt Chocolate Chip Cookies

Rating: 51

Prep Time: 3 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 2 dozen cookies

Serving Size: 1 cookie

Thick and chewy Greek Yogurt Chocolate Chip Cookies are sure to be a new favorite!

Ingredients

  • 1 and 1/4 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 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
  • 2 1/2 cups dark or semi-sweet chocolate chips

Instructions

  1. In a medium-sized bowl combine the flours, baking soda, and salt; whisk well to combine; set aside.
  2. In the body of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric beater, beat the coconut oil, sugars, and vanilla on medium-speed until light and fluffy; about 2 minutes.
  3. Add in the eggs, one at a time, beating well after each addition, and scraping down the sides as necessary. Add in the Greek yogurt, beating just until incorporated. Reduce the mixer speed to low and add in the dry ingredients, beating just until combined.
  4. Turn the mixer off and stir in the chocolate chips with a wooden spoon.
  5. Cover the bowl with a piece of saran wrap and refrigerate for at least 3 hours - up to 24 hours.
  6. 30 minutes prior to baking, preheat your oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside.
  7. Using a large spoon or melon baller (preferred), scoop out 3 tablespoon sized rounds of dough; using your hands roll the dough into a ball, then place on the prepared baking sheet. Repeat with all of the cookie dough, spacing them 2 inches apart on the baking sheet.
  8. Bake cookies - one sheet at a time - for 12-15 minutes, or until golden brown.
  9. Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

*This recipe requires Full-Fat Greek Yogurt. Non-fat and low-fat varieties will not yield the same results.

http://bakerbynature.com/greek-yogurt-chocolate-chip-cookies/

Next try these super popular 5-Ingredients Raspberry Cheesecake Thumbprint Cookies!

5-Ingredient Raspberry Cheesecake Thumbprint Cookies These Brown Butter and Honey Pistachio Cookie Bars are a quick and easy treat!

Brown Butter and Honey Pistachio Cookie Bars My recipe for Chewy Butterscotch Oatmeal Cookies is a tried and true classic!

Chewy Butterscotch Oatmeal Cookies



55 thoughts on “Greek Yogurt Chocolate Chip Cookies

      1. Kameshia

        So I made these and I have to say so amazing even my boyfriend ate them and of course I didn’t tell him they were health untill he at 3 of them but he loved them and this guy eats nothing healthy thank you so great

        Reply
        1. bakerbynature Post author

          So happy to hear it, Kameshia! I “trick” my boyfriend with these cookies too 😉 They’re so delicious no one ever knows they’re a healthier cookie!

          Reply
    1. bakerbynature Post author

      Hi Chelsea. I have not tried this recipe using any of those so I cannot say for sure if it will work. I would say canola may be your best bet, but again, that’s pure speculation 😉 Good luck!

      Reply
  1. Chrissy

    Hi there! So excited to try these. I have the dough chilling in my fridge now :)
    Any chance that you know the calorie count for these??

    Reply
  2. Sabrina

    These look amazing. I will be trying them today. However, I’m going to experiment with low sugar/sugar free options. I have coconut sugar and Swerve on hand. Thank you for all your hard work and sharing it with us !

    Reply
  3. JD

    These look fabulous! But I can’t use wheat, do you think I could substitue oat and rice flour for both of the wheat flours? And tapioca starch for cornstarch? Thanks!

    Reply
  4. jenn

    I think I may have made mine too big or maybe it was cooking on a silpat instead of parchment paper, but mine came out really thick. Still tasty though.

    Reply
  5. Reba

    We are gluten intolerant in my family. Do you think these cookies would work using gluten-free flour?

    Reply
    1. bakerbynature Post author

      Hi Reba. While I’ve never used GF flour in this recipe myself, I think a 1 for 1 flour (such a Bob’s Red Mill) would work just fine :) Please let us know if you give it a try!

      Reply
  6. frank

    I am constantly referring back to this recipe, absolutely love it! Just made my third batch.

    Using a truvia baking blend sugar helps reduce the granulated sugar count without sacrificing taste, and just added some cocoa and peanut butter powder to the latest batch, sugar free options that blended super well with the dough, looks amazing. Thank you for posting this! i had to thank you personally because again, this recipe is fantastic, and well loved by everyone i share the results with!

    Reply
    1. bakerbynature Post author

      Hi Frank! Thank you so much for taking the time to let me know :) I LOVE these cookies, too, and your cocoa/peanut butter powder additions sound stellar. So trying that.

      Have a wonderful weekend!

      Reply
  7. Jessica

    Hi! I have these chilling in the fridge. I did not realize all i had on hand was fat free greek yogurt. Will this make a flat cookie?

    Reply
    1. bakerbynature Post author

      Hi Jessica. I do not think they will be flat, but they will taste slightly different and have a different texture due to the loss of fat. Please let me know how they turn out!

      Reply
  8. Jeccia

    I love the idea of adding yogurt to the recipe, and your pictures of the cookies look great! And thanks for your detailed instructions from all the trial and errors to did! Unfortunately mine didn’t turn out add successful. When I baked my first tray, I followed the instruction of rolling a big scoop (2 tbsp instead of the suggested 3) in fear of it flattening too much. But mine didn’t flatten much, so it baked out to look like a pile of cookie, instead of a flat cookie. I also found the texture to be more cakey then the crispy chewy texture you mentioned.
    Overall still delicious and a great comfort cookie! I shall try this recipe again to see how it’ll turn out for round 2.

    Reply
  9. Isabelle

    These look absolutely amazing
    I tried them out today, but instead of using sugar I used agave syrup/necter and I didn’t chill them (oops). They didn’t flatten but they turned quite cake-y and not very crisp and chewy…. Was it the agave syrup/necter or the chilling? Or maybe something else?

    Reply
    1. bakerbynature Post author

      Hi Iaabelle. I would say it’s probably related to both changes. Agave is a liquid, so the results are going to be much different using it, and the chilling helps firm the dough up, so the cookies bake up thick and chewy.

      Reply
  10. Rebecca Wismann

    These sound amazing, I can’t wait to try them! I notice that you use whole wheat flour and all purpose flour.. Does it affect the baking if I were to only use all purpose flour? Or what is the reason behind that?

    Reply
    1. bakerbynature Post author

      Hi Tai. The texture and taste will definitely be different if you do this. While I’ve never tried, I think it will work, but the results will likely be less delicious. If you try, I’d love to hear your results :)

      Reply
  11. Brynn

    Just wondering if instead of eggs, I used egg whites would it make a difference in the way they come out or taste?

    Reply
  12. Mandi B

    These were awesome! I had to get rid of them so I didn’t eat them all! My son handed them out at the mall he works at and people were offering to buy them! Lol! Best homemade cookies they ever had, they said…well damn…I did something right! :) Today I’m making them again for a party, I made one batch with Heath bar and carmel bits in place of some of the chocolate chips. We’ll see how those go over.

    Reply
  13. Samantha

    Do you flatten the cookies before popping them in the oven or do you make them just as round balls? I have these chilling overnight and so excited to see how they turn out!

    Reply
  14. Nicole obando

    Hello-
    Do you have nutritional info on this recipe? It looks delicious but in wondering the calorie fat etc on it.

    Reply
  15. June

    Ok it’s 8 pm thur. Night dec 15th my son’s last day of school is tomorrow and I need a plate of cookies and just realized I have been baking soooo much I’m out of butter? In December I ran out of butter???? So I Googled cookies with yogurt and coconut oil, your recpie popped up. But because I was in a hurry I didn’t read the part about refrigerating them!!!! They are very flat and still hot? The kids will love them! Lol

    Reply
  16. Erika

    Could you make the batter ~24 hours ahead of time? Or would that affect the outcome of the cookies? I’d love to make these on Christmas Eve with my little ones, but would prefer to make the dough ahead of time and just let them roll the cookies. Thanks!!

    Reply
  17. Pippa

    I skipped the extra granulated sugar and just used 1 cup of brown. Also swapped flour to all (all purpose) gluten free flour then used a combo of chocolate and nuts- to make up the 2.5 cups all worked perfectly. Added crunch and slightly less sugar was a winner!

    Reply

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