These cookies are very rich and chocolatey. They are just 2 ingredients and don’t require any flour, eggs, butter or oil. They use a healthy secret ingredient that keeps the cookies moist and soft. They are easy to make and take only about 10 minutes to prepare.
These rich chocolate cookies are sure to satisfy your chocolate cravings. I’ve been testing out many cookie recipes recently, trying to find some new easy ones to bake for the holiday season. These are definitely very easy to whip up.
- Semisweet chocolate chips
- Nonfat Plain Greek Yogurt
Semisweet chocolate chips: Make sure you use semisweet. This recipe does not work with milk chocolate or white chocolate chips.
Nonfat Greek Yogurt: Greek yogurt is the secret healthy ingredient used in these cookies that keeps them moist, soft and fudgy. You do need to use nonfat greek strained yogurt. Regular yogurt will not work. I use plain nonfat greek yogurt for these cookies. I also tested it with vanilla nonfat Greek yogurt and that worked as well. If you are going to use a flavored nonfat Greek yogurt, choose one that is low in sugar. Too much sugar is going to alter the recipe and may cause your cookies to not set.
How to Make Chocolate Yogurt Cookies
First, melt the chocolate until smooth. Then whisk in the yogurt until the batter is smooth and uniform. Your mixture will look like a thick chocolate pudding. Working quickly, scoop the chocolate batter using a cookie scoop onto a cookie sheet. You need to do this right away because as the chocolate cools, it will start to firm up, which you don’t want.
The cookies then go into the oven to bake for about 15 minutes. Let cookies cool completely and then enjoy!
Cookie Texture and Sweetness
These cookies are soft and have a fudgy rich center.
The cookies are sweet but since they use semisweet chocolate, they are not super sweet. The yogurt also gives them a tangy finish, which I actually quite enjoy. If you like dark chocolate, I think you will enjoy these cookies. They have a rich, bittersweet chocolate flavor. If you prefer sweeter varieties of chocolate like milk or white chocolate, these cookies may not be sweet enough.
If you want to make the cookies a little sweeter, you can add milk or semisweet chocolate chips on top of the cookies. Or sprinkle some coarse sugar on top.
More Chocolate Cookie Recipes
- 3 Ingredient No Bake Chocolate Breakfast Cookies
- 2 Ingredient Brownie Cookies
- 3 Ingredient Flourless Chocolate Cookies
2 Ingredient Chocolate Fudge Cookies
- 1 cup (182 g) semisweet chocolate chips
- 1/2 cup (117 g) nonfat plain Greek yogurt brought to room temperature
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large microwave-safe mixing bowl, add chocolate chips. Heat in microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is melted and smooth. Be careful not to overheat the chocolate. I usually do 30 seconds for the first heat and reduce the time after that depending on how melted the chocolate is. You can also melt the chocolate on the stove using the double boiler method.
- Make sure your yogurt has come to room temperature before using (I measure out the amount needed and leave it out for a few hours). Cold yogurt will cause the chocolate to seize. If your yogurt still feels cold to the touch, you can warm it up briefly in the microwave for a few seconds (don't heat too long because you don't want to change the texture of the yogurt). Whisk the yogurt with the melted chocolate until the batter is smooth and no yogurt streaks remain. Your batter should resemble a thick chocolate pudding. Once batter is mixed, you need to scoop it right away. If you let it sit, the chocolate will cool and start to solidify, which you don't want. Using a 1.5 tbsp cookie scoop, scoop batter and release onto prepared baking sheet, spaced 2 inches apart. The batter should be thick enough that it does not spread out once you release it onto the cookie sheet.
- If desired, you can apply wet fingers to gently smooth the very top of each cookie ball so that the surface of the cookies will look smoother when they bake. Do not flatten the cookie batter because it will spread during baking. Bake cookies for about 15 minutes or until done. When cookies are done, the surface of the cookies should look cooked. When you apply light pressure to the cookie, it should feel soft inside but not liquid. Be careful not to overcook the cookies because that will dry out the inside.
- Let cookies cool completely on baking sheet before removing. Because the cookies are a little delicate, use a thin cookie spatula to remove cookies. The cookies can be enjoyed as soon as they are cooled, but they are still delicate and break more easily. After several hours, the cookies will be sturdier and easier to hold.
- Make sure to use semisweet chocolate chips. Milk and white chocolate chips will not work. I used Kirkland's semisweet chocolate chips (the kind that doesn't contain milk).
- Make sure to use nonfat plain Greek yogurt. Regular yogurt will not work. I used 365 by Whole Foods Organic Nonfat Greek Yogurt. See post for more details.
- These cookies have a rich dark bittersweet chocolate taste and a slightly tangy finish. If you generally find dark chocolate to be too bitter for you, these cookies may not be sweet enough for you.
- This is a quick and easy cookie recipe you can bake for your family. I don't think they are ideal for gifting or bringing to events because the bottoms will stick if you try to stack the cookies on a plate or in a container. They also will lose their shiny surface the next day.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.