In bowl mix together the dry ingredients with a whisk and set aside.
2½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt
In a mixing bowl cream the softened butter, yogurt, brown sugar and sugar with a hand or stand mixer on medium. Mix for about 2 minutes.
¾ cup softened butter, ¼ cup Greek yogurt, ¾ cup brown sugar, ¾ cup sugar
Add in the eggs and vanilla extract. Mix on medium for 1 minute.
2 eggs, 1 teaspoon vanilla extract
Pour the dry ingredients into the wet ingredients. Mix on low for about 30 seconds to 1 minute until it is fully incorporated.
Add in the chocolate chips and stir with a spoon or a spatula until the are mixed in.
2 cups chocolate chips
Scoop out dough with a cookie scoop or a spoon into even dough balls. Place on a cookie sheet lined with parchment paper or a silicone baking mat about 2 inches apart.
Bake for 8-11 minutes, until they are just starting to turn a golden brown. Cook times may vary with size of the cookie dough balls.
Allow them to sit on the cookie tray for 2-3 minutes before moving to a wire cooling rack. Allow to cool all the way before storing in a storage bag or containers.
Nutritional values are estimated and the amount of cookies is approximate. Depending on the size of your cookie, the amount and nutritional values may be different.Unsalted butter is best in baking cookies but if you only have salted, you will want to use less salt in the dough. You can either leave the salt out or decrease to 1 quarter teaspoon.Full fat yogurt is what we use, but there is enough fat in the butter so you can use a low or non fat yogurt if you prefer. You can use regular plain yogurt in place of Greek plain yogurt.We use light brown sugar in these cookies, but you can use dark brown as well. They will have a slightly richer flavor and be slightly darker in color then if you use light brown sugar.