Save I discovered this recipe during a late night kitchen experiment when my sweet tooth was screaming but I refused to turn on the oven. Something about the tangy Greek yogurt cutting through all that buttery richness just clicked. Now it lives in a permanent container in my fridge, ready whenever that 3pm craving hits.
Last summer I brought a batch to a backyard barbecue and watched my cousin literally do a happy dance after her first bite. She kept hovering by the dessert table like she was guarding treasure. Thats when I knew this wasnt just a snack, it was a conversation starter.
Ingredients
- Unsalted butter: Room temperature butter creates that perfect creamy base that holds everything together
- Plain full fat Greek yogurt: The secret ingredient that adds tang and creaminess without eggs
- Granulated sugar: Provides the classic sweetness we all expect from cookie dough
- Light brown sugar: Adds depth and that signature caramel note
- Pure vanilla extract: Never skip this, it ties all the flavors together
- All purpose flour: Heat treated so you can safely eat it raw
- Fine sea salt: Balances the sweetness and intensifies the chocolate flavor
- Mini semisweet chocolate chips: Mini chips distribute more evenly so every bite is perfect
Instructions
- Heat treat your flour:
- Spread flour on a baking sheet at 350°F for 5 minutes, then let it cool completely before using
- Cream the butter and sugars:
- Beat softened butter with both sugars on medium speed until light and fluffy, about 2 to 3 minutes
- Add the yogurt and vanilla:
- Reduce mixer speed to low and blend in Greek yogurt and vanilla until smooth, about 1 minute
- Combine dry ingredients:
- Whisk together cooled flour and salt in a separate bowl, then gradually mix into the wet ingredients on low speed
- Fold in the chocolate:
- Gently stir in mini chocolate chips with a spatula until evenly distributed
- Chill the dough:
- Cover and refrigerate for at least 30 minutes to let the flavors meld and firm up the texture
Save My toddler helped me make this last week and the way she kept sneaking spoonfuls while we stirred reminded me why simple recipes are often the best ones. Shes already asking when we can make another batch.
Storing Your Dough
I keep mine in a glass container with a tight lid in the refrigerator, and it stays perfect for a solid week. The texture actually gets better after a day or two as everything settles together. For longer storage, I scoop portions onto a parchment lined tray, freeze until firm, then transfer to a freezer bag for up to a month.
Flavor Variations
Sometimes I swap half the chocolate chips for chopped pecans when I want something nutty and sophisticated. A friend of mine adds rainbow sprinkles for birthday versions, and my sister swears by mixing in crushed Oreos for a cookies and cream twist. The base recipe is forgiving enough to handle almost any add in you can dream up.
Making It Dairy Free
Ive tested this with vegan butter and coconut yogurt, and while the texture shifts slightly, it still delivers that satisfying cookie dough experience. The key is finding a yogurt alternative without too much added sugar or strong competing flavors. Everything else stays exactly the same.
- Use full fat coconut yogurt for the creamiest results
- Let your butter alternative soften completely before starting
- The dough might need an extra 10 minutes in the fridge
Save Theres something deeply satisfying about standing at the counter with a spoon and a container of this dough, knowing you can indulge without any of the raw egg worries. Its become my go to gift for new neighbors and stressed friends alike.
Recipe FAQ
- → Is this dough safe for raw consumption?
Yes, absolutely! This formulation is designed to be eaten raw. The flour is heat-treated to eliminate any potential concerns, and it's completely egg-free, making it a safe and delicious scoopable treat straight from the fridge.
- → What makes this dough creamy and tangy?
The combination of softened butter and full-fat Greek yogurt is key. The yogurt introduces a delightful tang and contributes significantly to the dough's incredibly smooth and rich texture, balancing the sweetness from the sugars.
- → How should I store the finished dough?
After preparation, cover the dough tightly or transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days. For longer storage, individual portions can be frozen for up to a month, just remember to thaw them in the fridge before enjoying.
- → Can I use different add-ins besides chocolate chips?
Certainly! This dough is wonderfully versatile. Feel free to fold in other favorites like chopped nuts, colorful sprinkles, dried fruits such as cranberries or raisins, or even different types of chocolate, like white chocolate chunks or toffee bits.
- → What if I don't have an oven to heat-treat the flour?
No problem at all! You can easily heat-treat flour using a microwave. Simply spread it in a microwave-safe dish and microwave on high for 1 minute intervals, stirring after each, until it reaches an internal temperature of 165°F (74°C). Allow it to cool completely before incorporating it into the dough.