Greek Yogurt Cookie Dough (Print Version)
Tender, protein-boosted chocolate chip cookies made with Greek yogurt for added moisture and a subtle tangy flavor.
# Ingredients:
01 -
1 cup Greek yogurt
02 -
1/2 cup unsalted butter, softened
03 -
1/2 cup brown sugar, packed
04 -
1/4 cup granulated sugar
05 -
1 egg
06 -
1 tsp vanilla extract
07 -
2 cups all-purpose flour
08 -
1/2 tsp baking soda
09 -
1/4 tsp salt
10 -
1 cup chocolate chips or mix-ins (e.g., nuts, dried fruits)
# Steps to Follow:
01 -
In a large bowl, combine the softened butter, Greek yogurt, brown sugar, and granulated sugar. Beat with a mixer on medium speed until light and fluffy (2-3 minutes).
02 -
Add in the egg and vanilla extract. Mix on low speed until well combined, scraping down the sides as needed.
03 -
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mix to the wet mixture, folding gently until just combined.
04 -
Fold in the chocolate chips or your preferred mix-ins until evenly distributed.
05 -
Chill the dough in the refrigerator for 30 minutes for a firmer texture.
06 -
Preheat the oven to 175°C (350°F). Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are golden and centers are soft.
# Additional Notes:
01 -
Store in the fridge up to 1 week or freeze up to 3 months.
02 -
Use plant-based yogurt and coconut oil for a dairy-free version.
03 -
Replace all-purpose flour with a gluten-free blend for a gluten-free option.
04 -
Use erythritol or another substitute for a lower-sugar version.
05 -
Enhance flavor with cinnamon, nutmeg, or citrus zest.