1-Cream the butter and sugars: Beat room-temperature unsalted butter with both sugars until fluffy and light, about 2-3 minutes.

2-Add the yogurt and vanilla: Mix in plain Greek yogurt and 1 teaspoon vanilla extract until well combined; the batter may look slightly curdled.

3-Whisk dry ingredients: Whisk together all-purpose flour, baking soda, and salt in a separate bowl.

4-Combine wet and dry: Gradually add the dry mixture to the wet, beating on low speed until just combined (do not overmix).

5-Fold in chocolate chips: Gently stir in mini chocolate chips; optionally press a few extra chips on top of each dough ball before baking.

6-Chill the dough: Cover and refrigerate for at least 30 minutes to prevent spreading.

7-Scoop and bake: Drop tablespoonfuls of dough onto parchment-lined sheets, spacing 2 inches apart; bake at 350°F for 10-12 minutes until edges are golden and centers look set.

8-Cool properly: Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.