In a large bowl, whisk together the vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Then stir in the baking soda and sea salt, followed by the cocoa powder. Whisk until fully incorporated. Add in the flour, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in

Fold in chocolate chips and/or chocolate chunks.

If your dough is too sticky or it’s a super hot day, you can chill the dough in the refrigerator for 30 minutes. This is especially the case for some gluten-free flour blends. But you really don’t need t0- if your oven needs to preheat still, the dough will continue to absorb any excess liquid and thicken at room temperature. Preheat the oven to 350F.

Scoop about 1 ½ tbsp of dough and roll it into a ball. To make extra large cookies, stack on cookie dough on top of the other and form it into a cylinder rather than a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake the large ones for exactly 12 minutes), then remove from the oven.

Let the cookies cool on the baking sheet for 10 minutes. You can use the back of a spoon to scoot any imperfect edges in towards the cookie to create a more round shape. You can also add additional chocolate chips if you’d like on top.

Store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.