Today in this recipe, I’ll show you how to prepare Greek Yogurt Chocolate Chip Cookies or you can say that you will know the great recipe to make Greek Yogurt Chocolate Chip Cookies, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Greek Yogurt Chocolate Chip Cookies is shown in table which is given below:
| Prep Time | Cook Time | Inactive Time | Total Time | Servings |
| 3 hour 3 minutes | 15 minutes | 3 hours | 6 hour 18 minutes | 2 dozen cookies |
Ingredients To Make Greek Yogurt Chocolate Chip Cookies
To make the Greek Yogurt Chocolate Chip Cookies, the ingredients which are required to make this recipe are the following which are shown below:
- One and a quarter cups all-purpose flour
- two tsp of essence from vanilla
- three-quarters teaspoon of salt
- 1/2 cup of sugar, granulated
- Two big, room-temperature eggs
- Half a cup *of Greek yogurt, full fat
- A single cup of all-purpose flour and one tsp baking soda
- Two and a half cups semi-sweet or dark chocolate chips
- Half a cup plus two teaspoons of melted but not liquefied coconut oil; one cup of tightly packed dark brown sugar
Instructions To Make Greek Yogurt Chocolate Chip Cookies
To make the Greek Yogurt Chocolate Chip Cookies, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Greek Yogurt Chocolate Chip Cookies and the instructions are the following which are shown below:
- Mix the flours, baking soda, and salt together in a medium-sized basin, whisking thoroughly to blend; put aside.
- Beat together the coconut oil, sugars, and vanilla on medium speed for approximately 2 minutes, or until light and fluffy in a big bowl using a handheld electric beater or in the body of a stand mixer fitted with the paddle attachment.
- One egg at a time, add to the mixture, mixing thoroughly after each addition and scraping down the sides as needed. Beat in the Greek yogurt just until combined after adding it. After lowering the mixer’s speed to low, add the dry ingredients and beat just until blended.
- With a wooden spoon, whisk in the chocolate chips after turning off the mixer.
- With a piece of saran wrap covering the bowl, chill it for a minimum of three hours and a maximum of twenty-four hours.
- Preheat your oven to 375 degrees Fahrenheit (30 minutes before baking). Put parchment paper on both of the big baking sheets and set them aside.
- Scoop out three tablespoon-sized rounds of dough using a large spoon or, if desired, a melon baller; form the dough into a ball with your hands and set it on the baking sheet that has been prepared. Continue until you have used up all of the cookie dough, putting them on the baking sheet 2 inches apart.
- Bake cookies for 12 to 15 minutes, or until golden brown, one sheet at a time.
- After the cookies have cooled for five minutes on the baking sheet, move them to a wire rack to finish cooling.
NOTES
*You’ll need Full-Fat Greek Yogurt for this recipe. Low-fat and non-fat versions won’t produce the same outcomes.
Conclusion (Greek Yogurt Chocolate Chip Cookies)
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