Preheat the oven to 170C.

Place the butter and sugars into the bowl of an electric mixer with the paddle attachment in place. Beat on a high speed for about two minutes, until light and fluffy. Reduce the speed and add the egg and vanilla extract until fully combined. Scrape down the sides of your bowl and Sift in the flour and salt and continue to beat slowly. Finally, add the chocolate chips until just combined. Turn off the machine and gently bring the dough together by hand: the consistency should be firm and come together easily.

Use your hands to form the dough into small balls, about 20g each.

Line two large baking trays with baking parchment.

Spread the balls of dough out on the lined baking trays- you’ll need to bake them in two batches- spaced at least 6cm apart. Bake for 8-10 minutes until golden brown and slightly bubbling on top. Remove from the oven and set aside to cool on the trays for 10 minutes until firm.

Meanwhile make your chocolate cream cheese filling. Using your stand mixer with paddle attachment, beat the butter and cream cheese at high speed until light and creamy. Scrape down the sides of bowl and sieve in icing sugar, beat again for 2 minutes. It should become a snow white loose consistency.

Melt the dark chocolate in a microwave and allow to cool slightly. Pour into cream cheese and sugar mix and beat until it becomes a stiff and silky consistency. Pour mix into piping bag.

To assemble, Flip over half your cookies so the bottom is exposed. Pipe a ring of chocolate cream cheese icing around each cookie. Place the other half of your cookie on top and squish together lightly. Repeat with remaining cookies.

Decorate by drizzling melted chocolate on top. The cookies should keep well for 4 days in an airtight container.