Greek Yogurt Cookie Dough (Print Version)

Creamy egg-free dough with Greek yogurt, butter, and chocolate chips for a rich, chilled treat.

# 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

# Steps to Follow:

01 - Preheat oven to 350°F. Spread flour evenly on a 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 the 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 the dough.
06 - Cover bowl with plastic wrap or transfer dough to an airtight container. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoon portions of cookie dough and serve immediately, or refrigerate for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the refrigerator before consuming.

# Additional Tips::

01 -
  • The Greek yogurt adds this subtle tangy dimension that balances the sweetness in a way that makes you close your eyes and savor each bite.
  • You can customize it endlessly with whatever mix-ins are hiding in your pantry without the worry of raw eggs.
02 -
  • If you skip heat-treating the flour, you risk potential bacteria that lives in raw flour, which I unfortunately learned from a food safety class after years of risky raw dough eating.
  • The dough tastes even better on day two when the vanilla has fully permeated every bite, so making ahead is actually preferred.
03 -
  • Toasting the flour until it smells slightly nutty not only makes it safe but adds a subtle dimension that elevates the entire dough experience.
  • When friends come over unexpectedly, I warm small portions in the microwave for just 8 seconds to get that just-mixed texture and slightly melty chocolate chips.
Return