Save I stumbled onto this recipe during one of those pantry clean-out days when I was out of eggs but craving something sweet. The Greek yogurt sitting in my fridge caught my eye, and I decided to experiment. The result was these incredibly soft cookies that my sister now demands every time she visits.
Last winter, my neighbor smelled these baking through our shared wall and knocked on my door with a hopeful look. I handed over a warm plate, and we ended up sitting at her kitchen table for an hour talking about childhood baking disasters while finishing half the batch together.
Ingredients
- Unsalted butter: Room temperature butter creams beautifully with sugar, creating those airy pockets that make cookies tender
- Greek yogurt: This is the secret weapon that adds moisture and tang while replacing eggs entirely
- All-purpose flour: Provides structure without making the cookies tough or cakey
- Semi-sweet chocolate chips: I have found these balance the sweetness perfectly, though milk chocolate works if you prefer them sweeter
Instructions
- Get your oven ready:
- Preheat to 375°F and line your baking sheets with parchment paper to prevent sticking and make cleanup effortless
- Cream the butter and sugars:
- Beat them together until the mixture looks pale and fluffy, which takes about 2-3 minutes with an electric mixer
- Add the wet ingredients:
- Mix in the Greek yogurt and vanilla until everything is incorporated and the batter looks smooth
- Whisk the dry ingredients:
- In a separate bowl, combine the flour, baking soda, and salt so they are evenly distributed
- Combine everything:
- Gradually add the dry ingredients to the wet mixture, mixing just until you no longer see visible flour streaks
- Fold in the chocolate chips:
- Gently stir them in by hand to avoid overworking the dough, which keeps the cookies tender
- Scoop and bake:
- Drop generous tablespoonfuls onto your prepared sheets, leaving 2 inches between each cookie, and bake for 9-12 minutes until the edges turn golden
Save These have become my go-to contribution for bake sales and potlucks because people cannot believe they are egg-free. The look on my friend Sam's face when I finally confessed the secret ingredient after months of him raving about them was absolutely worth keeping the mystery.
Making Them Ahead
I often scoop the dough onto a parchment-lined baking sheet and freeze the raw mounds until firm, then transfer them to a freezer bag. Bake from frozen, adding just 1-2 minutes to the baking time, and you will have warm cookies whenever the craving strikes.
Customizing Your Batch
Sometimes I swap half the chocolate chips for white chocolate chunks or add a handful of chopped walnuts for texture. A pinch of cinnamon in the dry ingredients transforms them into something completely new, and dried cranberries make a perfect addition during autumn months.
Storage Secrets
These cookies stay surprisingly soft stored in an airtight container at room temperature for up to 4 days. I place a slice of bread in the container if I need them to last even longer, which keeps them moist by transferring humidity to the cookies.
- Never store warm cookies in sealed containers or they will become soggy from trapped steam
- For longer storage, freeze baked cookies in freezer bags and thaw at room temperature
- Refresh slightly stale cookies in a 300°F oven for 3-4 minutes to restore their soft texture
Save There is something deeply satisfying about a recipe that transforms simple pantry ingredients into something extraordinary. Happy baking, and may your kitchen always smell like warm chocolate.
Recipe Help & FAQs
- → Why use Greek yogurt in cookies?
Greek yogurt adds moisture and tenderness while acting as an egg replacement. The acidity activates baking soda for lift, resulting in softer, chewier textures that stay fresh longer than traditional versions.
- → Can I freeze the dough?
Yes, scoop dough onto baking sheets and freeze until solid. Transfer frozen portions to freezer bags for up to three months. Bake directly from frozen, adding 1-2 minutes to cooking time.
- → What makes these cookies egg-free?
Greek yogurt provides structure and binding typically achieved by eggs. Combined with proper creaming of butter and sugars, the proteins in yogurt create cohesive dough without compromising texture or flavor.
- → How do I know when they're done baking?
Edges should appear lightly golden while centers remain slightly underdone. They continue cooking on hot baking sheets during the 10-minute cooling period, ensuring perfectly chewy results.
- → Can I use different chocolate varieties?
Dark chocolate, milk chocolate, or white chocolate chips all work beautifully. Consider mixing varieties for complex flavor profiles. Chopped chocolate bars create appealing puddles throughout each cookie.
- → Why is my dough so sticky?
Sticky consistency indicates proper hydration from yogurt. Avoid adding excessive flour, which creates tough cookies. Chill dough 15-20 minutes for easier handling if needed, though room-temperature dough spreads ideally.