Greek Yogurt Cookie Dough (Print View)

Enjoy this creamy, egg-free cookie dough with tangy Greek yogurt and rich chocolate chips. A perfectly scoopable, delightful treat.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Spread flour evenly on baking sheet and bake for 5 minutes. Let cool completely before using.
02 - Beat softened butter, granulated sugar, and brown sugar with electric mixer on medium speed until light and fluffy, about 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 separate bowl, whisk together heat-treated flour and sea salt.
05 - Gradually add flour mixture to wet ingredients, mixing on low speed just until incorporated. Do not overmix.
06 - Using spatula, gently fold in mini chocolate chips until evenly distributed.
07 - Cover bowl with plastic wrap or transfer to airtight container. Refrigerate for at least 30 minutes to firm up.
08 - Scoop tablespoons of dough and serve. Store in refrigerator up to 5 days, or freeze individual portions up to 1 month.

# Expert Advice:

01 -
  • The Greek yogurt creates this impossibly creamy texture without any raw eggs
  • You can eat it straight from the container without any guilt or waiting
02 -
  • Never skip heat treating the flour, raw flour can carry bacteria
  • The dough needs that 30 minute chill time, otherwise it stays too soft
03 -
  • Microwave flour in 1 cup batches for 1 minute each, stirring halfway, as an alternative to oven heating
  • Room temperature ingredients combine more smoothly and prevent the dough from separating
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