Add flour, baking soda and salt in a bowl and whisk.

Melt butter over medium head. Make sure you whisk consistently during this process.

Remove from heat as soon as the butter begins to brown. Immediately transfer the butter to a bowl to prevent burning.

Set aside to cool for 5-10 minutes.

Mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Add the chocolate chips.

Chill your dough for 2-3 hours in the refrigerator. The dough needs to chill!

Preheat the oven to 180 degrees C. If the dough to hard. should take outside about 20 minutes. Measure 2 heaping tablespoons of the dough. Place dough balls on cookie sheet, 2 inches apart.

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven! Cool the cookies on the sheets for 5 minutes to allow them to set up.

Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely.