Healthier Best Big, Fat, Chewy Chocolate Chip Cookie

2 cups all-purpose flour

½ teaspoon baking soda

½ cup unsalted butter, melted

¼ cup non-fat plain yogurt

1 cup packed brown sugar

½ cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 cup semisweet chocolate chips

½ cup blueberries

½ cup dried cranberries

Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.

Sift together flour and baking soda in a small bowl; set aside.

Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.

Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.