Double Chocolate Greek Yogurt Cookies
User Reviews
4.4
Double Chocolate Greek Yogurt Cookies
Description
These cookies combine the richness of cocoa powder and melty chocolate chips with Greek yogurt to enhance moisture and tenderness. Brown and granulated sugars along with coconut oil and eggs create a creamy batter, which is mixed thoroughly before folding in the dry ingredients—flour, baking soda, cocoa, and salt. The batter rests briefly to hydrate, ensuring even texture.
Dropped by heaping spoonfuls onto lined baking sheets, the cookies bake just long enough to set without drying, resulting in cookies that have a soft interior and slightly crisp edges. Avoiding overbaking is key to maintaining their moist texture. The recipe encourages careful measuring of whole wheat flour to prevent toughness.
These cookies showcase how yogurt can improve texture in baked goods by adding moisture and protein without excess fat. Their deep chocolate flavor profile suits chocolate lovers seeking a wholesome treat with some whole wheat flour. Baking for 7-9 minutes yields best results, and cooling slightly before removing helps maintain shape.
Instructions include tips for measuring whole wheat flour properly whether fresh or store-bought, as flour density affects texture. Using all-purpose flour is possible but will change the cookie's character. Stirring yogurt ensures uniform moisture content before measuring for a consistent batter.
Ingredients
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons coconut oil softened but not melted, or butter
- 2 large egg
- 1 cup plain nonfat Greek yogurt see note
- 1 teaspoon vanilla
- 1 ⅔ cups white whole wheat flour
- 1 teaspoon baking soda
- ⅓ cup cocoa powder natural, unsweetened
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl with a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), mix together the brown sugar, granulated sugar, coconut oil or butter, and eggs until light and creamy, about 2-3 minutes.
- Add the yogurt and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, cocoa and salt. Add to the wet ingredients with the chocolate chips and mix until just combined. Let the batter rest for 10 minutes.
- Drop by heaping tablespoonfuls (I use my #40 cookie scoop) onto parchment- or silpat-lined baking sheets.
- Bake for 7-9 minutes until just set (don’t overbake or the cookies might be dry - err on the side of underbaking).
Notes
- Measure whole wheat flour carefully: for freshly ground flour, gently shake the measuring cup to slightly compress; for compacted flour, fluff well before spooning and leveling.
- You can substitute all-purpose flour for whole wheat flour if desired, though texture and flavor may differ.
- Mix Greek yogurt thoroughly before measuring to evenly distribute moisture for consistent batter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 110kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 106mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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