Salted Chocolate Drop Cookies

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy.

   Tip: Avoid overmixing the dough.

4. 4

   Beat in the eggs one at a time, followed by the Greek yogurt.

   Tip: Use room temperature ingredients for a smoother batter.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Make sure the chocolate is smooth and glossy.

6. 6

   Gradually pour the dry ingredients into the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix.

7. 7

   Stir in the melted chocolate until fully incorporated.

   Tip: Use a spatula to scrape the sides of the bowl.

8. 8

   Scoop the dough into balls, about 1 tablespoon each.

   Tip: Leave about 2 inches of space between each cookie for spreading.

9. 9

   Place the cookies on the prepared baking sheet and sprinkle with flaky sea salt.

   Tip: Gently tap the baking sheet to remove any air bubbles.

10. 10

    Bake for 10-12 minutes or until the edges are lightly golden.

    Tip: Keep an eye on the cookies during the last minute of baking.