1. Roughly chop the chocolate and divide/separate. Set aside.

2. Add butter and sugar to a large bowl and mix for several minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined.

3. Divide the batter into two batches, add the cocoa powder to one batch, and mix in. Add half of the chopped semi-sweet chocolate to each portion of dough and fold in, then add the chopped chocolate with the light filling to the light dough and the chopped chocolate with the dark filling to the chocolate dough. Fold in the chocolate and place both dough portions in the fridge for at least 2 hours (or overnight).

4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a small cookie scoop* (or tablespoons), scoop small portions of dough from each type of dough and then press the light and dark dough together to form balls. Bake the cookies for about 11-12 minutes – the edges of the cookies should be firm with a bit of color. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. If you like, you can also press some more chocolate into the warm dough immediately after baking for decorations. Repeat with the remaining dough and bake more cookies.