Easy Chocolate Chip Cookies Recipe – Cocoa & Yogurt Delight

Last Updated on 1 month by Neha Deshmukh

Easy Chocolate Chip Cookies Recipe – Cocoa & Yogurt Delight

Hey everyone! If you’re anything like me, a warm, gooey chocolate chip cookie is pure happiness. I remember the first time I made these – it was a rainy afternoon, and I was craving something comforting. These cookies always hit the spot, and they’re surprisingly easy to whip up. Today, I’m sharing my go-to recipe for soft, chewy chocolate chip cookies with a lovely hint of cocoa and a secret ingredient that makes all the difference: homemade yogurt!

Why You’ll Love This Recipe

These aren’t your average chocolate chip cookies. The cocoa powder gives them a rich, slightly intense chocolate flavour that’s just divine. But the real star? The yogurt! It adds a wonderful tenderness and slight tang that keeps these cookies incredibly soft. Plus, they come together quickly – perfect for when you need a sweet treat fast.

Ingredients

Here’s what you’ll need to make a batch of these delightful cookies:

• 1 cup (120g) all-purpose flour
• ½ teaspoon (2.5g) baking soda
• ¼ teaspoon (1.5g) salt
• 5 tablespoons (70g) butter, softened
• 7 tablespoons (35g) unsweetened cocoa powder
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar
• ½ cup (120ml) homemade yogurt
• 1 teaspoon (5ml) vanilla extract
• ½ cup (85g) mini chocolate chips

Ingredient Notes

Let’s talk ingredients! A few things can really elevate these cookies:

• Homemade Yogurt: Seriously, try it! It makes a huge difference in the texture. The slight acidity tenderizes the dough, resulting in the softest cookies. If you don’t have time to make your own, full-fat Greek yogurt is the next best thing.
• Cocoa Powder: You have options here! Dutch-processed cocoa will give you a darker, milder flavour, while natural cocoa powder will be a bit brighter and more acidic. I personally prefer Dutch-processed for these cookies, but either works beautifully.
• Butter: Make sure your butter is softened, but not melted. It should be easily pliable.
• Sugars: Using both granulated and brown sugar creates a lovely balance of sweetness and chewiness.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C).
2. In a small bowl, whisk together the flour, baking soda, and salt. Set this aside – we’ll need it later.
3. In a saucepan over medium heat, melt the butter. Once melted, remove from the heat and stir in the cocoa powder and both sugars until the mixture looks like coarse sand. This is where that chocolatey aroma starts to fill your kitchen!
4. Now, add the yogurt and vanilla extract to the cocoa mixture. Mix until everything is smooth and combined.
5. Gradually add the flour mixture to the wet ingredients, folding it in gently until just combined. Be careful not to overmix!
6. Gently stir in those mini chocolate chips. I love mini chips because they distribute evenly throughout the cookie.
7. Drop tablespoon-sized portions of dough onto a non-stick baking sheet, leaving about 2 inches (5cm) between each cookie.
8. Bake for 8-10 minutes, or until the edges are set but the centers still look a little soft. Remember, they’ll continue to cook on the baking sheet.
9. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them right away, that is!)

Expert Tips

• Don’t Overbake: This is key to soft cookies! Take them out when the edges are set, even if the centers still look a little underdone.
• Chill the Dough (Optional): For thicker cookies, chill the dough for 30 minutes before baking.
• Use Parchment Paper: For easy cleanup, line your baking sheet with parchment paper.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use a plant-based yogurt. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: Add a pinch of cinnamon or even a tiny pinch of chili powder for a subtle warmth.
• Festival Adaptations: These make wonderful gifts! Package them in pretty boxes with ribbons for Diwali or Christmas. My family loves receiving these during the holidays.

Serving Suggestions

These cookies are perfect with a glass of cold milk, a cup of hot chai, or even a scoop of vanilla ice cream. They’re also fantastic for a simple afternoon snack.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft, you can add a slice of bread to the container – it helps absorb moisture!

FAQs

Q: What type of cocoa powder works best in this recipe?

A: Both Dutch-processed and natural cocoa powder work, but I recommend Dutch-processed for a milder, richer flavour.

Q: Can I use store-bought yogurt instead of homemade? What kind?

A: Yes, you can! Full-fat Greek yogurt is the best substitute. Avoid low-fat or non-fat yogurts, as they won’t provide the same tenderness.

Q: How do I prevent the cookies from spreading too thin?

A: Make sure your butter isn’t too soft, and don’t overmix the dough. Chilling the dough for 30 minutes also helps.

Q: What’s the best way to store these cookies to keep them soft?

A: Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them extra soft.

Q: Can I add nuts or other mix-ins to this recipe?

A: Absolutely! Feel free to add chopped walnuts, pecans, or even dried cranberries.

Enjoy baking (and eating!) these delicious cookies! Let me know in the comments how they turn out for you.