Ingredients
| 2 1/4 cups | (560 ml) | all-purpose flour |
| 1 tsp | (5 ml) | baking soda |
| 1/2 tsp | (2 ml) | salt |
| 1 cup | (250 ml) | butter, softened but not melted |
| 1 cup | (250 ml) | packed light brown sugar |
| 1/3 cup | (75 ml) | granulated sugar |
| 1/4 cup | (60 ml) | vanilla Greek yogurt |
| 2 tsp | (10 ml) | vanilla extract |
| 1 1/2 cups | (375 ml) | chopped semi-sweet chocolate or chocolate chips |
Directions
- In a bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, using a handheld electric mixer, beat together butter, brown and granulated sugar for about 2 minutes or until very creamy and smooth. Beat in yogurt and vanilla. Add flour mixture and stir to combine. Add chocolate and stir to distribute evenly.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Using a heaping tbsp (15 mL) or small ice cream scoop, drop batter onto prepared pan leaving about 2 inches (5 cm) between each cookie. Bake for 10 to 12 minutes or until just set and light golden around edges. Let cool completely. Repeat with remaining batter.