Start by mixing the dry ingredients (flour, baking powder, baking soda, and salt) in one bowl. Next, cream the butter, granulated sugar, and brown sugar in another bowl until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Gradually fold in the dry mixture until a soft dough forms.

Scoop out small portions of dough and roll them into balls. Flatten each ball slightly and place a piece of chocolate in the center. Wrap the dough around the chocolate, sealing it completely. Gently roll the filled cookie dough back into a smooth ball.

For the best results, refrigerate the dough balls for 20-30 minutes. This step prevents over-spreading and ensures the gooey center stays intact.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the chilled cookie dough balls at least 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. The center should still look slightly underdone—that’s how you get a soft, gooey cookie!

Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm to enjoy the full effect of the molten chocolate center!