Description
This Greek Yogurt Cookie Dough recipe offers a healthier take on classic edible cookie dough by incorporating creamy full-fat Greek yogurt and heat-treated flour to ensure safety and a soft, rich texture. In about 25 minutes, you can whip up a sweet treat that’s perfect for snacking or dessert, featuring a delightful balance of buttery richness, vanilla aroma, and mini semisweet chocolate chips.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup plain full-fat Greek yogurt
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour, heat-treated
- 1/4 teaspoon fine sea salt
Sugars
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
Add-ins
- 1/2 cup mini semisweet chocolate chips
Instructions
- Heat-treat the flour: Preheat the oven to 350°F. Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes to eliminate any potential bacteria. After baking, allow the flour to cool completely before using.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer set to medium speed to beat the softened unsalted butter, granulated sugar, and packed light brown sugar together. Continue mixing for about 2 to 3 minutes until the mixture is light and fluffy, which helps incorporate air for a tender dough.
- Incorporate Greek yogurt and vanilla: Lower the mixer speed to low and add the plain full-fat Greek yogurt along with the pure vanilla extract. Mix the ingredients until smooth and fully combined, approximately 1 minute, ensuring a creamy texture.
- Combine dry ingredients: In a separate bowl, whisk together the cooled heat-treated flour and fine sea salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Stir just until everything is incorporated; avoid overmixing to maintain a tender dough consistency.
- Fold in chocolate chips: Using a spatula, gently fold in the mini semisweet chocolate chips until they are evenly distributed throughout the dough, taking care not to break them.
- Chill dough: Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to allow the dough to firm up, which makes it easier to scoop and enhances the flavors.
- Serve and store: Scoop tablespoon-sized portions of the cookie dough to serve immediately as a safe-to-eat treat. Alternatively, refrigerate the dough for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month and thaw them in the refrigerator before enjoying.
Notes
- Heat-treating the flour is essential to make the dough safe for raw consumption.
- Do not overmix the dough after adding the flour to ensure the cookie dough remains soft and tender.
- Using full-fat Greek yogurt adds moisture and richness while keeping the dough edible.
- Refrigerate the dough before serving to help firm it up, improving texture and handling.
- You can customize by adding nuts, other types of chocolate chips, or dried fruit if desired.
