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Add about 1/2 cup of salt to the bottom of a Kadhai (or a deep, heavy-bottomed pan). Spread the salt evenly to cover the bottom surface.

Place a thick, heat-proof plate in the center of the Kadhai, resting it on the salt layer. This will serve as a stand for baking. Cover the Kadhai with its lid and turn the heat to medium. Allow the Kadhai to preheat for 7 minutes.

While the Kadhai is preheating, prepare the cookie dough. In a mixing bowl, combine the brown sugar, melted unsalted butter, plain yogurt, and vanilla extract.

Whisk the wet ingredients together thoroughly until well combined and smooth.

Add the all-purpose flour to the wet mixture. Whisk the flour into the mixture until a dough starts to form and is just combined. Be careful not to overmix.

Add the chocolate chips to the dough. Mix the chocolate chips into the dough until evenly distributed.

Scoop the entire portion of cookie dough using an ice cream scoop onto a piece of parchment paper. Gently flatten the scooped dough slightly with your fingers or the back of the scoop to form a round cookie shape, about 1/2 inch thick.

If desired, place a few additional chocolate chips on top of the shaped cookie dough for a visually appealing finish.

Carefully transfer the parchment paper with the cookie dough onto the preheated plate inside the Kadhai. Cover the Kadhai with its lid.

Bake the cookie for 10-12 minutes, or until the edges are crisp and golden brown, and the center is set but still looks soft and chewy. The exact time may vary based on your stove and Kadhai.

Once baked, carefully remove the cookie on its parchment paper from the Kadhai. Sprinkle a pinch of sea salt on top of the warm cookie.

Serve immediately, either as is or topped with a scoop of vanilla ice cream for an extra treat.


Add about 1/2 cup of salt to the bottom of a Kadhai (or a deep, heavy-bottomed pan). Spread the salt evenly to cover the bottom surface.

Place a thick, heat-proof plate in the center of the Kadhai, resting it on the salt layer. This will serve as a stand for baking. Cover the Kadhai with its lid and turn the heat to medium. Allow the Kadhai to preheat for 7 minutes.

While the Kadhai is preheating, prepare the cookie dough. In a mixing bowl, combine the brown sugar, melted unsalted butter, plain yogurt, and vanilla extract.

Whisk the wet ingredients together thoroughly until well combined and smooth.

Add the all-purpose flour to the wet mixture. Whisk the flour into the mixture until a dough starts to form and is just combined. Be careful not to overmix.

Add the chocolate chips to the dough. Mix the chocolate chips into the dough until evenly distributed.

Scoop the entire portion of cookie dough using an ice cream scoop onto a piece of parchment paper. Gently flatten the scooped dough slightly with your fingers or the back of the scoop to form a round cookie shape, about 1/2 inch thick.

If desired, place a few additional chocolate chips on top of the shaped cookie dough for a visually appealing finish.

Carefully transfer the parchment paper with the cookie dough onto the preheated plate inside the Kadhai. Cover the Kadhai with its lid.

Bake the cookie for 10-12 minutes, or until the edges are crisp and golden brown, and the center is set but still looks soft and chewy. The exact time may vary based on your stove and Kadhai.

Once baked, carefully remove the cookie on its parchment paper from the Kadhai. Sprinkle a pinch of sea salt on top of the warm cookie.

Serve immediately, either as is or topped with a scoop of vanilla ice cream for an extra treat.
