Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined.

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

Beat in 2 large eggs, one at a time, and then stir in 2 teaspoons of vanilla extract until fully blended.

Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.

In a small saucepan, heat 4 ounces of heavy cream over medium heat until it begins to simmer gently, then pour it over 8 ounces of chopped semisweet chocolate and let it sit for 2 minutes before stirring until smooth.

Transfer the ganache into a bowl and chill it in the refrigerator for about 20 minutes until it thickens slightly.

Scoop tablespoon-sized portions of cookie dough, flatten each into a disk, and place a small dollop of the chilled ganache in the center before wrapping the dough around it to form a sealed ball.

Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart, and bake for 10 to 12 minutes until the edges are set but the centers remain soft.

Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.