• In a small bowl, mix together the flour and the unsweetened cocoa.
• Next, in a mixer fitted with a paddle attachment on low speed,beat the butter until smooth.

  Then slowly and carefully add the dry ingredients from the first bowl to the mixing bowl while it is running on low.
• Stop the mixer and scrape down the sides of the bowl. Then continue to mix just until no large lumps of flour remain in the batter.

  At this point, the dough should come together in large crumbles. If the dough is too dry, you can mix in up to a tablespoon of unsweetened nut milk and mix until combined.
• Cover the dough an and then refrigerate it for 15 minutes.
• Line two baking sheets with parchment paper.

  Remove the dough from your refrigerator and use a medium sized cookie scoop to scoop out the cookies before placing them, distanced apart, on to the prepped sheets.

  Use the palm of your hand or bottom of a cup to then flatten the cookies, leaving enough space to make the well in the center.
• To make the well in the center of the cookies, use your thumb or a spoon.

  Then place the baking sheets in a freezer to chill for 15 minutes.
• Meanwhile, preheat your oven to 325. Bake the cookies for 10-12 minutes. Allow the cookies to cool completely before adding the ganache.

For the Ganache

• Place the chocolate chips in a medium sized bowl.
• In a microwave safe bowl, heat the heavy cream until it begins to bubble or steam, stopping to stir every 15 seconds.
• When the cream begins to bubble or steam, carefully pour the heated heavy cream over the chocolate chips to allow the cream to melt the chips and allow it to sit for 1 minute.
• Stir the ganache until it is smooth and the chocolate has fully melted.

  Use a teaspoon to distribute the ganache to each cookies, placing it into the well.
• (Optional) Add a drizzle of melted chocolate and sprinkle with flakey sea salt, over each of the cookies .

  Lastly, allow the ganache to set completely before enjoying (about 10 minutes in the fridge or 30 minutes at room temperature).