¼ cup Chobani® Whole Milk Plain Greek Yogurt
2 tablespoons unsalted butter
10 ounces dark chocolate
1 cup, plus 2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¾ cup white chocolate chips
Over a double boiler, melt butter and dark chocolate together, stirring continuously.
In a stand mixer, whisk eggs and sugar on high speed for 3-4 minutes.
Add melted chocolate and vanilla extract and mix on medium speed. Once incorporated, add yogurt until just combined.
In a separate mixing bowl, combine cocoa powder, flour, salt, and baking powder. Add dry ingredients to stand mixer and mix until combined, scraping the sides of the bowl occasionally. Fold in white chocolate chips by hand.
Spread batter evenly onto a Silpat-lined (or non-stick) sheet pan and let set in the refrigerator until firm, approximately 20-30 minutes.
Once firm, shape batter into 1-ounce balls and arrange on a parchment-lined cookie sheet. Flatten the tops of the balls slightly.
Bake at 350ºF for 10-12 minutes, rotating the tray halfway through. The cookies should be soft to touch and will firm up once cool.