Making these chocolaty biscuits starts with semi-sweet chocolate chips. Milk or white chocolate chips won't work in these cookies because they contain too much sugar, which can prevent the cookies from setting. Semi-sweet chocolate chips have less sugar and more cocoa solids, which help the cookies to set. Melt the chips in a double-boiler on your stovetop, or use your microwave to save time. If you melt the chocolate in your microwave, zap the chips in short bursts of about 15 to 30 seconds, stirring between each, to help prevent the chocolate from burning.
Mix the melted chocolate into strained Greek yogurt; use 1 cup of chips to ½ cup of yogurt. The yogurt must be at room temperature; cold yogurt will cause your chocolate to seize, and you will have to throw out the mixture and start again. You can use any type of nonfat Greek yogurt as long as it's low in sugar so that the cookies harden properly. The cookie mixture should resemble a thick custard.
Once the chips and yogurt are mixed, don't dilly-dally before you scoop the cookies onto a lined baking sheet — chocolate hardens as it cools. Then, bake your cookies for about 15 minutes at 350 Fahrenheit or until they're soft to the touch with a firm top. Sprinkle coarse sugar or a few milk chocolate chips on top of the cookies if you want to boost the sweetness and complement the tangy taste of the Greek yogurt.
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