In a small saucepan, gently heat 1/2 cup of heavy cream until steaming but not boiling. Pour the hot cream over 1 cup of semi-sweet chocolate chips and let sit for about 5 minutes. Stir until smooth and glossy, then freeze dollops for about 30 minutes.

In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Using an electric mixer, beat together 1/2 cup of unsalted butter and 1/2 cup each of granulated and brown sugar on high speed for about 2 minutes until light and fluffy.

Add 1 teaspoon of vanilla extract and 2 large eggs to the butter-sugar mixture. Slowly pour in 4 ounces of melted chocolate and mix until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in 1 cup of chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for about 15 minutes. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a cookie scoop, portion out the dough and roll them into balls. Create an indent in each ball, place a frozen ganache dollop inside, and seal the dough.

Space assembled cookies about 2 inches apart on prepared sheets and bake for 12 to 15 minutes. The edges should be set while the centers remain soft.