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8 tbsp plant-based butter (1 stick), room temperature

½ cup light brown sugar, packed

¼ cup granulated sugar

¼ cup unsweetened plant-based yogurt

2 tsp vanilla extract

1 & ¼ cup all-purpose flour, spoon and level

½ tsp baking soda

½ tsp kosher salt

½ cup or more dairy-free dark chocolate chips, chunks, or chopped chocolate bar

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Instructions

1. Preheat the oven to 350F and line two half baking trays with parchment paper.

2. To a bowl add the butter, light brown sugar, and granulated sugar then use a hand mixer or whisk to cream them together. The resulting mix should appear fluffy in consistency, about 3 minutes.

3. Add the yogurt and vanilla then use the hand mixer to whip them together until smooth.

4. To a separate bowl, combine the flour, baking soda and salt and whisk to combine.

5. Add the flour mix to the wet ingredients, then use a spatula to scoop the sides of the bowl and fold inward to mix the batter until just about combined. Next, fold in the chocolate chips and chunks, making sure not to over mix the batter. Cover the bowl and place in the freezer for about 10 minutes to set the dough.

6. Use a large cookie scoop (about 3 tbsp of the cookie dough) to scoop the dough then roll them into balls and place on the tray making sure there is about 2 inches of space between each dough ball. Press a few more chocolate chunks on top of each cookie as desired.

7. Place the cookies in the oven for 11-13 minutes (for reference I baked smaller cookies about 1.5 tbsp scoop for 11 minutes and the larger 3 tbsp scoop for 13 minutes until the edges appear slightly golden).

When the cookies are out of the oven, give the tray a few smacks on the counter to flatten the cookies. Let them completely cool in order to firm up before enjoying.