Greek Yogurt Cookie Dough (Printer View)

Indulge in a smooth, egg-free cookie dough featuring tangy Greek yogurt and melty chocolate chips, ready to enjoy from the fridge.

# 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

# Method:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Let cool completely before using to ensure safe raw consumption.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with 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 separate bowl, whisk together heat-treated flour and sea salt. Gradually add to wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using spatula, gently fold mini chocolate chips until evenly distributed throughout dough.
06 - Cover bowl with plastic wrap or transfer to airtight container. Refrigerate for at least 30 minutes to firm up texture.
07 - Scoop tablespoons of cookie dough and serve chilled. Store in refrigerator up to 5 days or freeze individual portions in sealed bag up to 1 month; thaw in refrigerator before serving.

# Expert Advice:

01 -
  • You can eat it straight from the bowl without worrying about raw eggs
  • The Greek yogurt adds a protein boost and keeps the dough incredibly smooth
  • It keeps in the fridge for days, getting better as flavors meld
02 -
  • Heat-treating flour is non-negotiable for safety if you plan to eat this raw
  • The dough will seem soft before chilling, but that is exactly how it should be
  • Overmixing after adding flour makes the dough tough, so stop as soon as it comes together
03 -
  • Use room-temperature ingredients to prevent the dough from separating
  • Mini chocolate chips are better than regular ones here because they distribute evenly
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