Creamy, egg-free cookie dough with Greek yogurt, butter, and chocolate chips. Safe to eat raw, perfectly chilled.
# Ingredient List:
→ 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 Steps:
01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to 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 to 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 wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using a spatula, gently fold in mini chocolate chips until evenly distributed throughout dough.
06 - Cover 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 chilled, or refrigerate up to 5 days. For extended storage, freeze individual portions in sealed bags up to 1 month and thaw in refrigerator before consumption.
