In the bowl of a stand mixer cream together the butter and sugars until they are light and creamy. Scrape down the bowl and add the eggs and yogurt, mix for about 1 minute until combined. Add the dry ingredients to the butter mixture and mix on low speed until just combined. Remove the bowl from the mixer and stir in the persimmon pulp and bittersweet chocolate.
I used whole wheat flour, Fuyu persimmons, and Scharffen Berger Semi-sweet Chocolate chunks. I also forgot the cocoa powder but it didn’t affect the wholesome goodness or taste at all.