Ingredients:

  • 1 cup Unsalted Butter, softened (225 g)
  • ¾ cup Light Brown Sugar, packed (150 g)
  • ½ cup Granulated White Sugar (100 g)
  • 1½ teaspoons Vanilla Extract
  • ¼ cup Plain Yogurt (full-fat) OR Sour Cream (60 mL)
  • 2 tablespoons Whole Milk (30 mL)
  • 2¼ cups All-Purpose Flour (plain flour) (270 g)
  • 1 teaspoon Baking Soda (5 g)
  • ½ teaspoon Baking Powder (2.5 g)
  • 1 teaspoon Fine Sea Salt (5 g)
  • 1½ cups Semi-Sweet Chocolate Chips (250 g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Cream the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light, pale, and fluffy (about 3–4 minutes).
  4. Beat in the vanilla extract, plain yogurt (or sour cream), and whole milk until just combined.
  5. Add the dry ingredients to the wet ingredients. Mix on low speed only until almost combined—stop when you still see a few streaks of flour.
  6. Fold in the chocolate chips manually using a spatula. Do not overmix.
  7. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes.
  8. Use an ice cream scoop to portion the chilled dough onto the prepared baking sheets, leaving at least 2 inches (5 cm) between each ball.
  9. Bake for 10–12 minutes, rotating the baking sheets halfway through.
  10. The cookies are done when the edges are set and golden brown, but the centres still look slightly soft and pale.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.