Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
In a small saucepan melt the butter over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside.
Mix the flour and baking powder in a medium bowl and set aside.
Put the eggs and sugar in a big bowl and whisk for 15 seconds or so until combined.
Add the yogurt and mix well.
Add the olive oil, melted butter, vanilla and mix well until all totally combined.
Finally add the flour to the wet mixture in 3 batches and mix until totally incorparated.
Using a big ice cream scoop, take big pieces (even more than a big ice cream scoop can take-90 grams)of the dough and roll them into balls. Alternatively, you can divide the dough equally into 11 pieces and roll each into a ball. Then place them on the baking sheet. Leave enough space between the balls-about 2 inches(5cm).
Bake for 20 minutes or until lightly golden brown. Remove the baking sheet from the oven. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to completely cool.