Chewy Eggless Chocolate Chip Cookies

Place butter in a small saucepan over low heat and stir until just 75% melted. Remove from heat and continue to stir until it is all melted. It should be creamy and pale yellow/custardy looking. This gentle melting process ensures that the butter isn’t over-heated and not too hot. You can also melt in the microwave in a heat-safe bowl in 20 second increments at 50% power until 75% melted.

Place cool melted butter in a large mixing bowl and add brown sugar, granulated sugar and vanilla. Whisk together to combine. Add yogurt and whisk gently at first to blend, then continue whisking a bit more briskly until it starts to thicken and look creamy.

Combine flour, corn starch, baking soda and salt in a medium bowl and whisk to blend evenly. Add this mixture to the bowl with the butter/yogurt mixture and fold it in until mostly combined but a few streaks still remain. Then, add the chocolate chunks and fold them in evenly. Cover the bowl and place it in the fridge for 2 hours.

Preheat the oven to 350°F and line two large cookie sheets with parchment paper.

Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place them onto prepared baking sheets spacing them 3 inches apart. Flatten the dough balls slightly and press a few extra chocolate chunks on top if desired. Bake for 9-11 minutes until they are puffed in the middle and the edges are set and golden brown. They should still be a bit soft in the middle.

Transfer trays to a cooling rack and let cookies cool for 2 minutes on the trays before transferring them individually to the rack to finish cooling. Top with flaky sea salt if desired.