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Ganache:
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Bring the cream and sugar to a light boil, being careful not to burn it.
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Add butter, vanilla, and chocolate chips.
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Stir constantly until all chocolate is melted and mixture is completely smooth. Be careful not to burn it.
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Place in a covered container (I reuse 8-16 oz jars) and refrigerate overnight.
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Cookie Dough:
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In large mixer bowl; cream together butter and sugar until light and fluffy.
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Add eggs and vanilla; beat well.
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In a separate bowl, combine 2 cups flour, cocoa, baking powder & soda, and salt; gradually blend into creamed butter mixture. Continue adding flour, 1 tbs at a time, until the dough becomes a smooth, well combined ball. Allow dough to chill at least 3 hours, but overnight is preferred.
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Once dough and ganache have chilled overnight, start by prepping the ganache balls.
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Create 1/2 inch balls of chocolate. If desired, roll balls of chocolate in powdered sugar, finely ground coffee, or a 50/50 mixture of the two.
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Now, create a 1 inch ball of cookie dough, then flatten it out to a 1/4 thick, palm sized pancake. Place a ganache ball in the center of the cookie dough, and wrap it up so the ganache is surrounded in dough.
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Place dough balls 2 inches apart on a parchment lined baking sheet, and bake at 375 for 10 minutes. Allow to cool at least 10 minutes, and be careful of hot ganache when eating warm from the oven.
