Preheat oven to 350 degrees. Cover two baking sheets with parchment paper (if so desired).

Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy, like an angel’s soft, cloudy bed!

Add the eggs one at a time until incorporated.

Add pure vanilla extract to combine.

In a medium bowl, sift the dry ingredients to combine.

Slowly add the dry ingredients to the butter mixture until combined.

Using a small ice cream scoop or your clean bare hands, dole out 1 inch balls onto parchment-paper covered baking sheets, a dozen per sheet.

Break up your chocolate bars into nice little squares. Place a square in the middle of each ball and push down with your finger.

Bake at 350 degrees for 10-12 minutes, depending on how hot your oven gets! Turn the pans once halfway through. Leave to cool on baking sheets for 10 minutes before transferring to cooling racks (or your mouth).