Start by making your chocolate ganache filling. Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1:30 and then stir gently. Continue heating for 30 seconds at a time as needed until the mixture is smooth. Chill your ganache in the fridge for about an hour, or until holds its shape when scooped.

Once the ganache is set preheat your oven to 350°F and make your cookie dough. Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to beat the ingredients together until smooth and creamy.

Add the egg and beat again until the egg is thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, salt and 1/2 cup of cocoa powder. Make sure there are no dry pockets in your cookie dough.

Use a large size #40 cookie scoop to drop balls of cookie dough onto a large baking sheet. Flatten each ball into a flat disc. Set the baking sheet aside.

Use a tablespoon to drop small scoops of the chocolate ganache into a bowl with the remaining 2 TBSP cocoa powder. Toss the ganache ball in cocoa powder and then place a ball of ganache on each cookie dough disc. Wrap the cookie dough around the ganache making sure the ganache is completely enclosed. Bake the cookies for 11 minutes.

Let your cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Enjoy!