Prepare baking sheets by lining two with parchment paper.

In a medium bowl, whisk together 1 cup of all-purpose flour, 1/3 cup of Dutch cocoa powder, 1/2 teaspoon of salt, and 1 teaspoon of baking powder.

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of light brown sugar, and 1/4 cup of granulated sugar until light and fluffy.

Incorporate 2 room temperature egg yolks and 1 teaspoon of vanilla bean paste into the creamed mixture.

Gradually add the whisked dry ingredients to the wet batter, mixing until just combined.

Scoop the dough into 34 equal portions, roll into balls, and place on baking sheets.

Create indents in each dough ball using a 1/4 teaspoon measuring spoon and chill for at least 1 hour.

Preheat oven to 350°F (175°C).

Bake the cookies for 9-11 minutes until set but soft, then repress indents if necessary.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack.

In a small saucepan, heat 1/3 cup of heavy whipping cream until simmering and pour over 1 cup of semi-sweet chocolate chips to make ganache.

Once cooled, fill each cookie indent with the ganache and chill for 10-15 minutes to set.