Greek Yogurt Cookie Dough (Print Version)

Creamy egg-free dough blending buttery sweetness with tangy Greek yogurt and chocolate chips.

# 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

# Directions:

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. Do not overmix.
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. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoon portions of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. Freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before consuming.

# Expert Suggestions:

01 -
  • You get all the nostalgic flavor of raw cookie dough without any of the egg safety worries hanging over your head.
  • The Greek yogurt adds a subtle tang that keeps it from being cloyingly sweet and makes you feel slightly less guilty about the third scoop.
  • It takes less than an hour from 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 -
  • Do not skip heat-treating the flour or use it straight from the bag, because raw flour can harbor bacteria that make you sick even without eggs in the recipe.
  • Let the butter come to true room temperature before you start, or it won't cream properly and your dough will turn out dense and greasy instead of light.
  • Chill the dough for the full 30 minutes even if you're impatient, because warm dough is too soft to scoop neatly and doesn't taste as good.
03 -
  • Use a small cookie scoop to portion the dough evenly and make it look like you put in more effort than you actually did.
  • If you want a deeper flavor, brown the butter first and let it cool completely before using it, which adds a nutty richness that's hard to beat.
  • Taste the dough before adding all the chocolate chips so you can adjust the sweetness or salt to your preference while you still can.
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