By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 30
141 cal · 25 min
Chocolate Fudge Yogurt Cookies
Recipe GLPR28a2fdc2e69f2d
Rich and fudgy chocolate cookies made with creamy Greek yogurt for a tender crumb. These cocoa-packed treats are studded with chocolate chips and finished with a touch of sea salt for a sophisticated sweet-and-salty finish. Perfect for chocolate lovers and best enjoyed within a few days of baking.
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Ingredients
1 large egg
1 1/2 cups powdered sugar
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract or vanilla powder
1 pinch of salt
1 1/4 cups Greek yogurt, plain
1 cup chocolate chips
2 teaspoons sea salt, for topping
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the egg and powdered sugar until the mixture is smooth and well combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, vanilla extract, and salt.
Gradually add the dry mixture to the egg mixture, stirring gently with a spatula until combined. If the dough becomes too thick to stir comfortably, add a bit more Greek yogurt (about 1 to 2 tablespoons at a time) and mix until fully incorporated.
Fold the chocolate chips into the dough until evenly distributed.
Using two small teaspoons, drop rounded portions of batter onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 minutes, until the cookies are set but still slightly tender.
Remove the baking sheet from the oven and immediately transfer the warm cookies to a wire cooling rack. While still warm, sprinkle a tiny pinch of sea salt on top of each cookie.
Allow cookies to cool completely. Store in an airtight container for up to 5 to 7 days.
Comments
Every ingredient is a commodity staple at any Charlotte grocer—egg, yogurt, flour, cocoa, chocolate chips are all under $2 each at Food Lion or Walmart. Cost per serving runs under 40 cents, driven by the yogurt substituting for butter and oil. The stated 25 minutes is honest for mixing and baking, though rolling or scooping the dough adds a few minutes not mentioned. These are no-fuss drop cookies that don't demand constant attention, they reheat fine in a 300-degree oven, and the yield of 30 makes them sensible for a family stockpile or contribution to a school event.
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