These Yogurt Chocolate Chip Cookies offer a delightful twist on the classic favorite. By incorporating Greek yogurt, the cookies achieve a soft and chewy texture, while the tanginess complements the sweetness of semisweet chocolate chips. This egg-free recipe is perfect for those with dietary restrictions or anyone seeking a lighter version of traditional chocolate chip cookies.

 Ingredients

• 1 cup unsalted butter, room temperature

• ½ cup white sugar

• ½ cup brown sugar

• 1 cup plain Greek yogurt

• 1 teaspoon vanilla extract

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ cups semisweet chocolate chips

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cream the Butter and Sugars: In a large bowl, beat together the room temperature butter, white sugar, and brown sugar until fluffy and well combined.

3. Add Wet Ingredients: Mix in the Greek yogurt and vanilla extract until the mixture is smooth.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in Chocolate Chips: Gently stir in the semisweet chocolate chips, ensuring even distribution throughout the dough.

7. Shape the Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake: Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the edges are golden brown.

9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

 Nutritional Information (per cookie)

• Calories: Approximately 150 kcal

• Fat: 8g

• Carbohydrates: 20g

• Protein: 2g

• Fiber: 1g

• Sugar: 12g