For a subtly different flavor substitute a fruit based yogurt, like raspberry, for the plain yogurt.
3/4 cup butter, room temperature
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon hot water
1/2 cup plain Greek yogurt
2-1/2 cups all-purpose flour
1 tablespoon espresso powder
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
Preheat the oven to 350 F.
Cream the butter and brown sugar together until light and fluffy. Add the egg and vanilla. Mix well. With the mixer on low add the hot water then the Greek yogurt, scraping down the sides of the bowl as necessary. Add the flour, espresso powder, cocoa powder, baking soda, and salt. Mix until well combined.
Put the granulated sugar into a small bowl and set it aside. Gently roll the dough into 1" size balls and roll each ball in the granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1 oz ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.
In a saucepan heat the water until it is simmering. Whisk in the espresso powder, sugar, and cocoa powder. Remove from the heat and stir until the sugar is dissolved. Add the milk and chia seeds. Pour the mixture into a lidded container and refrigerate overnight.
To serve, stir the pudding well to remove any clumps and then divide equal portions of the pudding into serving dishes. Top with whipped cream, chocolate shavings, and a chocolate garnish.
You can substitute pure maple syrup, honey, or agave syrup for the granulated sugar, but start with 1/4 cup and adjust to taste.
You can also substitute the water and espresso powder with 3/4 cup strong brewed, black coffee.