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1
Line a baking sheet with parchment paper.
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2
Whisk together the flour, baking soda and salt in a medium bowl.
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3
Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes.
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4
Add the flour mixture, and mix on low speed until well incorporated.
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5
(Turn off the mixer and use your hands to help combine if needed.)
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6
Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
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7
Scoop tablespoonfuls of the batter, and roll them into smooth balls.
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8
Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
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9
Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin.
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10
Drop the chilled balls into the coating, and roll them around with a fork to fully coat.
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11
Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet.
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12
(If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.)
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13
Refrigerate the truffles until the coating is completely set, about 1 hour.
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14
(The truffles can be refrigerated in an airtight container for up to 5 days.)
