Greek Yogurt Cookie Dough (Print View)

Buttery, tangy dough with chocolate chips, ready to chill and enjoy by the spoonful.

# What You’ll Need:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# Method:

01 - Preheat oven to 350°F. Spread flour evenly on baking sheet and bake for 5 minutes. Allow to cool completely before use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using a spatula, gently fold in mini chocolate chips until evenly distributed throughout dough.
06 - Cover bowl with plastic wrap or transfer dough to an airtight container. Chill in refrigerator for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately. Store in refrigerator for up to 5 days, or freeze individual portions in sealed bag for up to 1 month. Thaw in refrigerator before consuming.

# Expert Advice:

01 -
  • No eggs means you can eat it straight from the bowl without a single worry, just pure indulgence.
  • The Greek yogurt adds a subtle tang that cuts through the sweetness and makes each bite feel a little less guilty.
  • It comes together in under an hour and lives in your fridge, ready whenever the craving hits.
  • You can customize it endlessly with whatever mix-ins you have on hand, from sea salt to toffee bits.
02 -
  • If you skip heat-treating the flour, you risk foodborne illness from raw flour, so don't skip this step even though it feels tedious.
  • Make sure your butter is truly softened, not melted, or the dough will be greasy and won't hold its shape in the fridge.
  • Chilling is essential for texture, if you try to eat it right away it will be too soft and the flavors won't have melded yet.
03 -
  • Weigh your flour if you have a scale, it's the most reliable way to avoid a dry or gummy texture.
  • Let the dough sit at room temperature for 5 minutes before scooping if it's been in the fridge overnight, it makes it much easier to serve.
  • Use a small cookie scoop to portion it out evenly, especially if you're freezing individual servings or giving it as gifts.
Go Back