Preheat the oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup.

Mix dry ingredients: In a large bowl, mix together the flour, sugar, and a pinch of salt.

Cream the butter: Add the softened butter to the dry ingredients and use a hand mixer or stand mixer to cream it until smooth and fluffy.

Add the egg: Crack in the egg and vanilla extract, mixing until the dough comes together into a smooth, cohesive mixture.

Chill the dough: Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes. This step will help the dough firm up and make it easier to work with.

Shape the dough: Once chilled, take small portions of the dough and roll them into balls, about 1 tablespoon each.

Add the chocolate filling: Using your thumb or the back of a spoon, create a small indentation in the center of each dough ball. Fill it with a generous spoonful of dark chocolate chips.

Seal the cookies: Carefully fold the edges of the dough over the chocolate, pinching it closed to form a small parcel.

Bake: Place the sealed dough balls onto the prepared baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown.

Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The chocolate filling will still be warm and gooey inside, so be careful not to burn yourself!

Serve: These cookies are best enjoyed while still slightly warm, with the gooey chocolate center offering a comforting experience with every bite.

Optional finishing touch: For an extra touch of sophistication, sprinkle a small amount of sea salt on top of each cookie before baking to enhance the sweetness and contrast the richness of the chocolate.