Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer or a bit longer by hand.1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
- Add the plain Greek yogurt to the creamed butter and sugar mixture. Beat until well combined and smooth. Next, stir in the large egg and vanilla extract until just incorporated. Don't overmix at this stage.1 cup plain Greek yogurt, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the flour, as this can result in tough cookies. The dough will be thick and slightly sticky.
- Gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough. If you're adding nuts, sprinkles, or other mix-ins, now is the time to stir them in as well.1 cup chocolate chips, 1/4 cup chopped nuts, 1/4 cup sprinkles, 1/4 cup mini chocolate chips
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough is a crucial step that helps the flavors meld, prevents the cookies from spreading too much, and makes the dough easier to handle for scooping.
- Once chilled, you can either scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper for cookies, or enjoy small spoonfuls of the delicious edible cookie dough as is!
Notes
Leftover dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat baked cookies at 300°F (150°C) for 3-5 minutes. Thaw frozen edible dough in the refrigerator.
