Looking for a sweet treat that’s both indulgent and slightly healthier? These Yogurt and Chocolate Cookies strike the perfect balance. The yogurt adds a subtle tang and keeps the cookies irresistibly soft, while the chocolate makes them rich and decadent. These cookies are easy to prepare and a great choice for any occasion.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup plain Greek yogurt (or any plain yogurt)
- 1 large egg
- 2 teaspoons vanilla extract
- Mix-ins:
- 1 cup semi-sweet chocolate chips
- ½ cup chopped dark or milk chocolate (optional)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
Step 4: Add Wet Ingredients
- Mix in the yogurt, egg, and vanilla extract until fully combined. The batter may look slightly curdled due to the yogurt, but it will smooth out once the dry ingredients are added.
Step 5: Incorporate Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Fold in Chocolate
- Gently fold in the chocolate chips and chopped chocolate.
Step 7: Shape and Bake
- Scoop out the cookie dough using a tablespoon or small cookie scoop and place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 8: Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Cooking Tips
- Use Room-Temperature Ingredients: Ensures smooth mixing and better texture.
- Add Extra Flavor: Mix in a pinch of cinnamon or a tablespoon of cocoa powder for a twist.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Variations
- Nuts and Dried Fruit: Add chopped walnuts, almonds, or dried cranberries for extra texture.
- Double Chocolate: Replace ¼ cup of flour with cocoa powder for a double chocolate version.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
FAQs
1. Can I use flavored yogurt instead of plain yogurt?
Yes, flavored yogurt will work, but it may slightly alter the taste and sweetness of the cookies.
2. Can I use dark chocolate instead of semi-sweet chocolate?
Absolutely! Dark chocolate adds a deeper, richer flavor.
3. Can these cookies be made vegan?
Yes, replace butter with vegan butter, yogurt with a dairy-free alternative, and the egg with a flax or chia egg.
4. What’s the best way to soften butter quickly?
Cut the butter into small pieces and let it sit at room temperature for about 15 minutes.
These Yogurt and Chocolate Cookies are a delightful fusion of soft texture and rich flavor. With the tanginess of yogurt and the indulgence of chocolate, they’re sure to become a family favorite. Whip up a batch today and enjoy these crowd-pleasers with a glass of milk or a cup of coffee!
