Scoop dough out and shape into 2.5 cm/1-inch balls (about 22 grams each). Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
Tips for This Recipe
It will seem closer to brownie batter than cookie dough batter, chilling is an absolute must. You can chill overnight in the refrigerator or freeze 45 – 60 minutes.
Be sure to add the chocolates right after removing cookies from the oven. The warmth of the hot cookies will melt each chocolate making it spreadable.
Cut the recipe if half if you don’t plan on making them for a lot of people.