Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, cream together the European butter, light brown sugar, and white sugar until light and fluffy.

Incorporate the high-quality vanilla extract, table salt, baking powder, and baking soda into the creamed mixture. Mix until well combined.

Add the cold eggs one at a time, mixing well after each addition. This ensures a smooth and uniform cookie dough.

Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the Guittard milk chocolate baking chips and the carefully chopped pecans. Ensure even distribution throughout the cookie dough.

Cover the cookie dough and refrigerate for at least 1 hour. This helps enhance the flavor and texture of the cookies.

Scoop rounded tablespoons of dough and place them on the prepared baking sheets, leaving enough space between each cookie.

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers should still be slightly soft.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Melt the indulgent dark chocolate and unsalted butter together using a double boiler or in short bursts in the microwave. Stir until smooth and well combined.

Fill the Cookies

Once the cookies are completely cooled, create a well in the center of each cookie using your thumb or the back of a spoon.

Spoon or pipe the decadent chocolate ganache into the wells of the cookies.

Let the ganache set before serving or storing the cookies.