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4.4 from 285 votes

Double Chocolate Greek Yogurt Cookies

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
24 mins
Servings: 24 Cookies
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons Coconut oil or butter softened but not melted
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt (see note)
  • 1 teaspoon vanilla
  • 1 ⅔ cups white whole wheat flour (see note)
  • 1 teaspoon baking soda
  • ⅓ cup natural, unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Add the yogurt and vanilla and mix until combined.
  4. 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.
  5. Drop by heaping tablespoonfuls (I use my #40 cookie scoop) onto parchment- or silpat-lined baking sheets.
  6. Bake for 7-9 minutes until just set (don’t overbake or the cookies might be dry - err on the side of underbaking).

Notes

  • Measuring Flour: let's talk for a second about measuring whole wheat flour. If you are using the weight measures in the recipe, you don't need to worry about this but if you are using cup measures, keep in mind that freshly ground whole wheat flour is much fluffier than whole wheat flour that's been compacted when sold at the store or even stored in your freezer (if you've ground it yourself). If you are measuring freshly ground whole wheat flour, dip your measuring cup into the bowl of flour and gently shake to level (normally this is a no-no when measuring flour but in this case you want to slightly - not a lot, just slightly - compress the fluffy flour). If using storebought wheat flour or flour that's been sitting long enough to compact, fluff it up really, really, really well before scooping the cup in and using a straight edge to level or instead of stirring it up, consider spooning the compacted flour into the cup and then leveling with a straight edge. Basically, you don't want to overflour these cookies.
  • Flour: all-purpose flour can be subbed for the whole wheat if desired.
  • For the Yogurt: give it a good stir before scooping it out so the whey/liquid can be evenly mixed throughout before measuring.

Nutrition Information

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%)

Nutrition Facts

Serving: 24Cookies

Amount Per Serving

Calories

% 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.