Heat ½ cup of heavy whipping cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 1 cup of semi-sweet chocolate chips. Let sit for 5 minutes, then stir until smooth. Chill ganache in fridge for at least 1 hour.

In a separate bowl, whisk together 1 cup of all-purpose flour, ⅓ cup of Dutch process cocoa powder, ½ teaspoon of baking powder, and a pinch of salt. Set aside.

Beat together ½ cup of softened unsalted butter, ⅔ cup of light brown sugar, and ⅓ cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add 2 egg yolks and 1 teaspoon of vanilla extract to the mixture. Beat on medium speed for another 2-3 minutes.

Gradually mix in the flour mixture on low speed until just combined. The dough should be thick and slightly sticky.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough, flatten it, place a frozen ganache ball in the center, and wrap the dough around it. Repeat to form about 12 cookies.

Bake for 10-12 minutes until edges are set and centers are soft. Let cool on the sheet for 5 minutes before transferring to a wire rack.