Chewy Chocolate Chunk Cookies

INGREDIENTS:

WET:

  • 1/2 cup unsalted butter

  • 3/4 cup brown sugar

  • 1/4 cup white sugar

  • 1 tsp vanilla extract

  • 1 egg

  • 1.5 tbsp plain greek yogurt

DRY:

  • 1 3/4 cup flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup chocolate chunks

DIRECTIONS:

  1. Melt the butter in a pot and allow it to bubble and become slightly browned. Set aside in a bowl and let cool for 10-15 minutes.

  2. Combine the flour, salt and baking soda.

  3. When the butter has cooled add the brown and white sugar, vanilla and greek yogurt. Once well incorporated, add the egg.

  4. Sift the 1/4 of the dry mixture into the wet at a time. Mix until well incorporated - being sure to not over mix the dough too much.

  5. Roll the dough into a ball and let it sit in the fridge for 10 minutes. Preheat the oven to 350 degrees.

  6. After the 10 minutes, take the dough out and prepare the cookies for baking. Preference of size is totally up to you! I like to make mine about two-bite sized.

  7. Bake for 5-10 minutes. I found 8-10 minutes was too much, 5-8 was perfect. I do have a really powerful stove though.

  8. Let the cookies cool on a rack for 10 minutes or devour them freshly out of the oven. Enjoy!

WANTING TO MAKE THEM, BUT YOU ARE VEGAN?

Don’t worry! A few quick substitutes still leaves these cookies desirably chewy.

  • Sub the egg for a flax egg (1 T flaxseed ground + 3 T water) OR use 1-2 T of dairy free milk OR use 2 T aquafaba from a can of chickpeas.

  • Coconut oil or vegan butter can be subbed for the butter.

  • Cane sugar instead of brown.

  • 1-2 T full fat coconut milk OR coconut based yogurt to sub for the greek yogurt.