Greek Yogurt Cookie Dough (Printable Version)

Creamy, egg-free dough with Greek yogurt and chocolate chips for a rich, scoopable 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

# How To Make It:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. 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, 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 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. Do not overmix.
05 - Using a spatula, gently fold in the mini chocolate chips until evenly distributed.
06 - Cover the bowl with plastic wrap or transfer dough to an airtight container. Chill in the refrigerator for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the fridge before eating.

# Expert Advice:

01 -
  • No raw eggs means you can eat this straight from the bowl without a single worry, just pure indulgence.
  • Greek yogurt adds a subtle tang that keeps it from being cloyingly sweet and somehow makes you want another spoonful.
  • It takes less than an hour start to finish, and most of that is just waiting for it to chill while you clean up.
  • You can customize it endlessly with whatever mix-ins are hiding in your pantry that week.
02 -
  • If you skip heat-treating the flour, you risk foodborne illness from raw flour bacteria, so please don't take that shortcut no matter how rushed you are.
  • Using cold or melted butter instead of properly softened will ruin the texture, leaving you with greasy or grainy dough that won't hold together.
  • Don't add raw eggs to this recipe even if you're tempted, it's designed to be safe and delicious without them and eggs will change the whole structure.
03 -
  • For extra richness, brown half the butter in a small pan until it smells nutty and golden, then let it cool and solidify before mixing it with the rest of the softened butter.
  • If you want a deeper flavor, toast the mini chocolate chips in a dry skillet for 30 seconds before folding them in, it brings out a subtle caramel note that's incredible.
  • Always keep a small stash of heat-treated flour in a jar so you can make this on a whim without waiting for the oven to preheat.
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