Preheat oven to 325° Fahrenheit.

In a medium bowl, whisk together flour, cookie crumbs, cocoa powder, baking powder, baking soda and salt until well blended. Set aside.

In a heatproof bowl set over a saucepan of simmering water, melt both chocolates until melted. Allow to cool slightly.

In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars on medium-high speed until somewhat light.

Add eggs, one at a time, followed by the vanilla extract.

On low speed, add the melted chocolate and blend well.

Add the yogurt and blend on low speed.

On low speed, add the dry ingredients and blend well.

Remove the bowl from the motor and fold the chocolate chips into the batter using a rubber spatula.

Using a 1 ounce ice cream scooper or 2 tablespoons, shape dough into balls and place 1-2 inches apart on 2 parchment lined sheet pans.

Gently press each ball down slightly. Wet hand slightly so dough will not stick.

Bake the cookies approximately 16 minutes. Cookies will be soft while hot. They will firm up as they cool.

Using a small solid measuring cup, gently press down on each hot cookie to make an indentation. Do not press down through the bottom of the cookie.

Allow the cookies to cool completely. Using an offset spatula place baked cookies onto 2 wax paper lined sheet pans.

Continue to bake off cookies until dough is used up.

Drop a tablespoonful of cold pudding in the indentation of each cookie. Top each cookie with whipped cream. Sprinkle each cookie with some chocolate shavings.

Refrigerate cookies on sheet pans until well chilled.