Greek Yogurt Cookie Dough (Printable)

Buttery, tangy dough with melty chocolate chips. Safe to eat raw with heat-treated flour and Greek yogurt.

# What You 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:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Let 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 tablespoons of cookie dough and serve immediately. Store in the refrigerator for up to 5 days, or freeze individual portions in a sealed bag for up to 1 month.

# Expert Tips:

01 -
  • No eggs means no guilt about eating it by the spoonful straight from the fridge
  • Greek yogurt adds a subtle tang that balances the buttery sweetness and makes it feel less heavy
  • It comes together in under an hour, including chill time, and stays fresh for days
  • You can customize it endlessly with different mix-ins or swap half the flour for oat flour without losing that classic cookie dough texture
02 -
  • If your butter is too cold, the dough will be lumpy and won't blend smoothly, so always soften it to room temperature first
  • Skipping the flour heat-treatment step is a health risk, raw flour can carry bacteria that cause serious illness
  • Overmixing after adding the flour makes the dough tough and pasty instead of scoopable and creamy
  • Chilling is not just a suggestion, the dough is too soft and sticky to enjoy right after mixing
03 -
  • Use a small cookie scoop to portion the dough evenly, it makes serving cleaner and helps with portion control if you're trying not to eat the whole batch in one sitting
  • If you want a lighter texture, replace half the all-purpose flour with finely ground oat flour, it adds a subtle nuttiness and makes the dough feel less heavy
  • Always taste the dough before chilling and adjust the sweetness or salt, it's easier to fix it now than after it's cold and firm
  • For a dairy-free version, swap in non-dairy yogurt and vegan butter, the texture stays almost identical and the flavor is just as rich
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