Enjoy a rich, egg-free cookie dough with tangy Greek yogurt and chocolate chips. Perfect for a quick, scoopable dessert.
# 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 a baking sheet and bake for 5 minutes to heat-treat. Let cool completely before using.
02 - 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.
05 - Using a spatula, gently fold in the mini chocolate chips until evenly distributed throughout the dough.
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 for up to 1 month.
