Pastry by Saloni

0 In a mixing bowl beat butter until soft & smooth, using an electric whisk or paddle attachment.
1 Add light brown sugar and mix for 2-3 minutes until it is pale and fluffy.
2 Add plain yogurt or milk and mix to form a creamy consistency.
3 Scrape down the sides with a spatula so that there are no lumps of butter.
4 Combine all the dry ingredients (flour, baking soda, salt) in a separate bowl and add it to the butter mixture.
5 Mix on low speed to form cookie dough.
6 Reserve ¼ cup of the chocolate chunks for topping and mix the remaining into the cookie dough.
7 Cover with plastic wrap and allow the cookie dough to rest at room temperature for 30 minutes – 45 minutes.
8 Preheat the oven to 350f (175C).
9 Grease and Line 2 baking sheets with baking paper.
10 Use 2-tablespoon cookie scoop or use a measuring spoon to portion the dough approximately (40g for each cookie dough)
11 Arrange the portioned dough at least 3 inches apart on the baking sheet.
12 Add a few chocolate chunks for topping prior to baking.
13 Bake for 10-12 minutes.
14 Use a round cookie cutter to re-shape the cookies in a perfect round shape while they’re straight out of the oven and warm.
15 Sprinkle sea salt If desired.