Preheat your oven to 350 degrees Line a baking sheet with silicone baking mat and set aside.
In a small mixing bowl, whisk together flour, soda and salt. Stir in chocolate chips. Set aside.
In a medium saucepan, melt butter. Remove from heat. Stir in cocoa powder and both sugars. The mixture will be very grainy and thick.
Add yogurt and vanilla extract. Stir to combine.
Add dry ingredients with chocolate chips, stir until all is moistened and there is no streaks of flour in the dough. Do not over mix. You can refrigerate the dough for 30 minutes ( or up to 2 days ) for puffier cookies.
Drop by tablespoons onto prepared sheet. Sprinkle each ball of dough with sea salt. Bake for 8 to 10 minutes ( 9 was the magic number for me ). Cool 2 minutes on the sheet, then gently transfer onto a wire rack to cool completely.