In a microwave safe bowl, melt the chocolate and butter. Set aside.

In a separate bowl add the yoghurt and sugar, stir for at least 3-5 minutes till the sugar is completely dissolved and the mixture is smooth (this step is important).

Now before proceeding preheat your oven to 175C and line a cookie sheet with parchment paper. Set it aside.

Now add the melted butter and chocolate to the yoghurt mixture.

Sift the flour, baking powder, baking soda, cocoa and salt.

Gently fold the mixture until a soft dough forms. Do not overmix.

Now take some dough into your hand and roll it into a ball (I used approx 45-50g dough per cookie). Press the dough slightly to help it spread in the oven. Leave enough space between the cookies.

Bake for 12-15 minutes depending on the size of your dough. The longer you bake, the crispier the cookie.