Preheat and prepare. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent spreading and keeps the bottoms golden, not burnt.

Cream the butter and sugars. In a large bowl, beat 4 tablespoons (56 g) softened unsalted butter with 1/4 cup (50 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and fluffy, about 2 minutes.

Add the wet ingredients. Beat in 2 tablespoons plain Greek yogurt, 1 large egg, and 1 teaspoon vanilla extract until smooth. Scrape down the bowl so everything mixes evenly.

Whisk the dry ingredients. In a separate bowl, whisk 1 1/4 cups (160 g) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt.

Combine gently. Add the dry mixture to the wet ingredients. Mix on low just until no dry streaks remain. Overmixing can make the cookies tough.

Fold in the chips. Stir in 1/2 cup (85 g) mini chocolate chips. Mini chips give you more chocolate pockets in small cookies.

Portion the dough. Use a level tablespoon or a 1-tablespoon cookie scoop to portion the dough. Each dough ball should weigh about 18–20 g for consistent calories and baking.

Shape and space. Roll each scoop into a ball and place on the prepared sheets, spacing about 2 inches apart. If you like flatter cookies, gently press the tops to a thick disk.

Optional topping. Sprinkle a tiny pinch of flaky sea salt on a few cookies if you want a sweet-salty contrast.

Bake. Bake for 8–10 minutes, rotating the pans halfway through. Pull them when the edges are set and lightly golden, and the centers still look soft.

Cool. Let cookies rest on the baking sheet for 5 minutes to finish setting, then move to a wire rack to cool completely. They’ll firm up as they cool.

Portion awareness. At this size, each cookie is about 100 calories. If you made them larger or smaller, adjust your serving accordingly.