This is an egg-free chocolate chip cookie that has it all - crispy edges, a chewy center, lots of gooey chocolate, and a hint of flaky sea salt. They're decadent and irresistible, but also easy to make and ready in just 35 minutes!
1cupbutter, at room temperature
¾cuppacked brown sugar
1teaspoonpure vanilla extract
¼cupplain greek yogurt
2cupsgood quality dark chocolate, cut into chunks
Maldon sea salt, or another good quality, mild-flavored sea salt for sprinkling
Preheat the oven to 350 degrees. Line three baking sheets with parchment paper - see notes. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt.
2 cups all-purpose flour, ½ teaspoons baking powder, 1 teaspoons baking soda, ½ teaspoon sea salt
Using an electric mixer, beat the butter, brown sugar, granulated sugar, and vanilla in a large bowl for 2 to 3 minutes, until light and fluffy. Add the yogurt and blend again. With the mixer on low speed, add the flour mixture, blending until just incorporated. Fold in the chocolate chunks.
1 cup butter, ¾ cup packed brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ cup plain greek yogurt, 2 cups good quality dark chocolate
Scoop cookie dough using a medium-sized cookie scoop (about 2 tablespoons) and place them on the baking sheets. Gently flatten the cookies using your fingers then sprinkle a little Maldon sea salt over each cookie.
Maldon sea salt
Bake the cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers are puffed. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.
If you don't have three baking sheets, bake a sheet of cookies then make sure that the baking sheet is completely cool before adding the rest of the cookie dough.