Pour a glass of milk to help wash down these decadent cookies or dip each cookie in the glass for a classic combo everyone remembers.
In a bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, using a handheld electric mixer beat together ghee, brown and granulated sugar for about 2 minutes or until very creamy and smooth. Beat in yogurt and vanilla. Add flour mixture and stir to combine. Add chocolate and stir to distribute evenly.
Preheat oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
Using a heaping tbsp (15 mL) measure or small ice cream scoop, drop batter onto prepared pan leaving about 2 inches (5 cm) between each cookie. Bake for 10 to 12 minutes or until just set and light golden around edges. Let cool completely. Repeat with remaining batter.
Cranberry White Chocolate Variation:
Omit chocolate and substitute 1 cup (250 mL) chopped white chocolate or white chocolate chips and 1/2 cup (125 mL) dried cranberries. You can also add 1/3 cup (75 mL) chopped pecans or walnuts if desired.
Orange and Dark Chocolate Variation:
Substitute the semi-sweet chocolate with dark or bittersweet chocolate. Add 1 tsp (5 mL) grated orange zest with vanilla in recipe.
Omit chocolate. Add 1 tsp (5 mL) ground cinnamon to flour mixture. Roll cookie dough into balls and roll each in mixture of 1/3 cup (75 mL) granulated sugar and 2 tsp (10 mL) ground cinnamon before baking.
When using ghee, the cookies take about 10 minutes to bake. With butter they take about 12 minutes. Beating the ghee with the sugar helps to dissolve the sugar better.