These balls are meant to be eaten as is, from the freezer! Of course this is an egg-free recipe, where I use Greek yogurt as a binder. I could eat cookie dough all day long, now I can without the hazard. Enjoy!
In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips.
Scoop large spoonfuls or ice cream scoops onto a waxed paper lined cookie sheet. You can spear each dough ball with a cute plastic fork or a popsicle stick, or just leave them in balls like I did. Place in the freezer overnight or until frozen, at least three hours.