Greek Yogurt Chocolate Chip Cookies

Name: Greek Yogurt Chocolate Chip Cookies
Prep time: 3 h 3 min
Cook time: 15 min
Total time: 6 h 18 min
Yield: 2 dozen cookies
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

User Reviews

4.5

6 reviews

Excellent

Prep Time
3 hrs 3 mins
Cook Time
3 mins
Additional Time
3 hrs
Total Time
6 hrs 18 mins
Servings
2 dozen cookies
Course
Dessert
Cuisine
American

Greek Yogurt Chocolate Chip Cookies

Iris Warren

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

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Ingredients

Servings

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

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Instructions

In a medium-sized bowl combine the flours, baking soda, and salt; whisk well to combine; set aside.
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.
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.
Turn the mixer off and stir in the chocolate chips with a wooden spoon.
Cover the bowl with a piece of saran wrap and refrigerate for at least 3 hours - up to 24 hours.
30 minutes prior to baking, preheat your oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside.
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.
Bake cookies - one sheet at a time - for 12-15 minutes, or until golden brown.
Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.