1¼ cups (2½ sticks) room temperature butter
2 cups white sugar
2 XL eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
± 80 milk chocolate candies.
I used Almond Chocolate Kisses, Aero Chocolate and Mint Bubbles, and Bite size KitKat Chocolate
1/3 cup granulated sugar for decoration
Preheat oven to 350F (175C).
In large bowl mix butter and sugar with a hand held electric mixer till light and fluffy.
Add eggs and vanilla mix well.
Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture. I used a spoon to mix the dry ingredients into the creamed mixture.
Scoop dough with a 5ml measuring spoon (do not scrape it down as you would for measuring a specific ingredient) and roll dough into balls and then roll in white sugar.
Line your cookie tray with parchment paper
Leave space between the balls as they do spread somewhat and place balls on the tray and bake for ± 10 minutes.
Place chocolate of your choice in the center of each cookie while still hot.
Let cool down properly as the chocolate will melt once placed on the hot cookie.
The chocolate need to set/harden again.
Original source: recipes2live4blog
Slightly modified: I added a bit more flour (already updated in the ingredient list above) as the original recipe was too soft to handle.
Prepared, tried and tested: Es Slabs