Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make the filling:

In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each, until smooth.

(Optional) Stir in heavy cream for a softer center.

Let the chocolate cool slightly, then spoon small dollops (about ½ tsp each) onto parchment paper. Freeze for 15–20 minutes until firm.

Prepare the dough:

In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients until just combined.

Assemble the cookies:

Scoop a tablespoon of dough, flatten it slightly, and place a frozen chocolate dollop in the center.

Top with another tablespoon of dough, sealing the edges so the chocolate is hidden inside.

Roll gently into a ball and place on the baking sheet, spaced about 2 inches apart.

Bake:

Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations
Use Nutella instead of chocolate for a hazelnut twist.

Sprinkle a bit of sea salt on top before baking for a sweet-salty combo.

Add mini marshmallows or crushed nuts to the filling for extra texture.