1 cup dark chocolate chunks (70% cacao or higher)

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp salt

Extra dark chocolate squares for filling

Powdered sugar for dusting (optional)

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In a microwave-safe bowl, melt dark chocolate chunks and butter in 30-second intervals, stirring until smooth. Let cool slightly.

In a large mixing bowl, beat granulated sugar, brown sugar, and eggs until thick and pale.

Stir in vanilla extract and the cooled chocolate mixture.

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Gradually fold dry ingredients into the wet mixture until just combined.

Chill the dough for 30 minutes.

Scoop dough, flatten slightly, and place a square of dark chocolate in the center. Wrap the dough around the chocolate to seal.

Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes.

Cool on baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

For a more intense chocolate flavor, use dark chocolate with 85% cacao.

You can use milk chocolate instead of dark chocolate for a sweeter filling.

Make sure to chill the dough to prevent the cookies from spreading too much during baking.