Yogurt cookies with chocolate chips: soft and egg-free: If you’re looking for a simple, fragrant, and irresistible treat, chocolate chip cookies are just for you! I love them because they are quick to prepare, perfect for breakfast or a tasty and light snack, and above all, they make both adults and children happy. The base of these cookies is yogurt shortcrust, which makes them soft, not too buttery, and very easy to work with. I often make it on weekends when I want a stress-free genuine dessert, and I assure you that the chocolate chips that remain gooey after baking are a real treat for the palate.
The beauty of this recipe is that the ingredients are almost always already in the pantry: flour, sugar, yogurt, butter (or oil/margarine for a lighter version) and chocolate chips. You can also experiment by adding flavors like lemon or orange zest, or nuts if there are no allergies, to personalize your chocolate chip cookies. I also make them with my friends or my son Lorenzo, and I assure you they disappear in an instant!
What are you waiting for? Try these chocolate chip cookies and let me know if you liked them!
Also, check out:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 87.73 (Kcal)
- Carbohydrates 13.74 (g) of which sugars 5.05 (g)
- Proteins 1.35 (g)
- Fat 3.42 (g) of which saturated 2.17 (g)of which unsaturated 1.18 (g)
- Fibers 0.28 (g)
- Sodium 16.74 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Here you will find everything you need to prepare about 25 soft, egg-free cookies, with simple ingredients that are almost always in the pantry.
- 2 1/2 cups all-purpose flour
- 1 cup yogurt
- 1/2 cup brown sugar
- 1/2 cup butter (softened or 7 tablespoons of vegetable oil)
- 1 packet baking powder
- 1 pinch salt
Values per 100 g
Calories: ~ 400 kcal
Carbohydrates: ~ 50 g
Sugars: ~ 22 g
Total Fat: ~ 16-17 g
of which saturates: ~ 9 g
Proteins: ~ 6-7 g
Fibers: ~ 1.5-2 g
Sodium: ~ 130 mg
✨ Note: values are indicative, calculated from standard databases (USDA/INRAN). They may change based on the type of yogurt (whole, skim), the butter/oil chosen, and the chocolate chips used.
Tools
For this recipe, you don’t need complex tools: just a few basic utensils to work the dough and get perfect cookies.
- 1 Bowl large bowl
- 1 Wooden spoon wooden spoon
- 1 Parchment paper parchment paper
- 1 Baking tray baking tray
- 1 Cooling rack cooling rack for cookies
Try them and leave me a comment to tell me if you liked them, and hurry to the kitchen to prepare these delicious Yogurt Cookies with Chocolate Chips.
Follow me on FACEBOOK and on INSTAGRAM and on YOUTUBE VIDEO TUTORIAL to not miss the new recipes
If you like to pin, don’t miss the photographed recipes on PINTEREST!
TO RETURN TO THE HOME CLICK HERE!
Steps
Follow these simple steps to get soft and tasty cookies, perfect for breakfast, snack or to share with friends and family.
For the dough
1. In a large bowl, mix the brown sugar with a pinch of salt until you get a homogeneous mixture.
2. Add the yogurt and the cold butter in pieces. Stir until you get a soft and workable cream; to make it quicker I used electric beaters.
3. Sift together flour, baking powder and a pinch of salt. Gradually incorporate into the mixture, stirring gently.
4. Add the chocolate chips, distributing them evenly in the dough.
For the baking
5. Preheat the oven to 350°F.
6. Form logs about 2 inches wide and 1/2 inch thick. Let them rest wrapped in plastic wrap for an hour in the fridge. Then cut circles about 1/2 inch thick and place them on a baking tray lined with parchment paper, leaving space between each cookie.
These chocolate chip cookies are really simple, fast and irresistible! Perfect for breakfast, snack or even to gift to friends, they will win you over with their softness and taste. Don’t forget to experiment with variations and comment below on how your cookies turned out. If you liked this recipe, also try the grandmother’s apricot tart or the Nutella Chocolate Chip Cookies!
Variations and Tips
Replace the dark chocolate chips with milk or white chocolate for a sweeter taste.
Add lemon or orange zest for a citrusy and fragrant touch.
For a lighter version, replace butter with vegetable margarine or vegetable oil.
Try adding chopped walnuts or pistachios if you’re not allergic, for crunchier cookies.
You can also use this yogurt shortcrust for mini tarts or more elaborate desserts.
Soft Yogurt Cookies with Chocolate Chips, Egg-Free
FAQ (Frequently Asked Questions)
If you have doubts about this recipe, here are answers to the most frequently asked questions about ingredients, baking, and storage.
Can I replace butter with oil?
Yes, you can use vegetable oil or margarine for a lighter version suitable also for those not consuming dairy.
How long do the cookies last?
Yogurt cookies keep in an airtight container for up to 5 days, maintaining their softness and taste.
Can I use white or milk chocolate?
Certainly, the chocolate chips can be replaced as you like, creating tasty variations.
Do I have to use whole yogurt, or is low-fat okay?
Any plain yogurt, whole or low-fat, is fine; it will slightly change the softness, but they will remain delicious.
Can I freeze the dough?
Yes, the dough can be frozen already formed into a block. Thaw in the fridge before baking.
