In a mixing bowl, add the butter and sugar. Cream the butter and sugar until light and fluffy.
Now add the yogurt, vanilla and mix again.
Sift the flour, baking soda to the wet ingredients and combine well.
Mix in the chocolate chips.
Refrigerate the cookie dough for about 30 minutes, just enough to firm the dough.
Preheat the oven to 180C and line the baking tray with parchment paper.
Scoop the cookie dough with an ice cream scooper and transfer to the baking tray. Gently press the dough down.
Bake for 8- 10 minutes until the edge of the cookies are golden brown. Allow the cookies to rest on the tray for another 5 minutes, before transferring to a cooling rack.