A creamy, egg-free dough featuring tangy Greek yogurt, buttery sweetness, and melty chocolate chips. Perfect for scooping straight from the fridge.
# What You'll 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
# Directions:
01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to cool completely before using to ensure food safety.
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. Incorporate 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 to the 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 the dough.
06 - Cover bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to firm up before serving.
07 - Scoop tablespoons of chilled dough and serve immediately. Store in refrigerator for up to 5 days, or freeze individual portions for up to 1 month. Thaw frozen portions in refrigerator before eating.
