Cover dates in boiling water and let sit while preparing the cookie dough.

In a large mixing bowl, whisk together butter, sugars, cocoa powder, and yogurt until creamy. Add flour, espresso powder, salt and baking soda. Use a wooden spoon or silicone spatula to fold dry ingredient into wet until a soft dough forms. Fold in chocolate chips. Cover and refrigerate dough for 15 minutes. 

Carefully drain dates and transfer to a cutting board. Tear dates in half. Use a rolling pin or bottom of a cup to slightly flatten dates and

Preheat oven to 350°F. Sprinkle ~½ tsp brown sugar onto the baking sheet. Place 1 half of a date on top of brown sugar. Top with a scoop of cookie dough (~1.5 tbsp). Slightly press cookie dough down with the palm of your hand so the dates stick. Repeat with remaining dates and dough.

Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy warm with a scoop of vanilla ice cream!