In a small saucepan, heat ½ cup of heavy whipping cream over medium heat until it just starts to simmer. Remove from heat and pour it over 1 cup of semi-sweet chocolate chips in a bowl. Let the mixture sit for 5 minutes to soften the chocolate, then stir until smooth. Transfer the ganache to the refrigerator and chill for about 1 hour until firm.

While the ganache is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together 1 cup of all-purpose flour, ⅓ cup of Dutch process cocoa powder, ½ teaspoon of baking powder, and a pinch of salt. Mix until well combined, then set this dry mixture aside for later use in the Chocolate Lava Cookies.

In a large mixing bowl, cream together ½ cup of unsalted butter and ½ cup light brown sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Gradually add in ¼ cup of granulated white sugar and continue beating until fully combined. Next, incorporate 2 egg yolks and 1 teaspoon of vanilla extract, mixing well to create a smooth and cohesive dough.

Slowly add the dry mixture to the wet ingredients, using a spatula to gently fold it in until just combined. Be careful not to overmix; your dough should be thick and slightly sticky. Now, retreat to your chilled ganache and scoop it into 12 small balls, about 1 tablespoon each, then return them to the fridge for a few more minutes to solidify.

Using a cookie scoop, take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen ganache ball in the center and carefully wrap the dough around it to form a ball. Repeat this process for all the cookie dough, ensuring the ganache is completely covered.

Place the assembled Chocolate Lava Cookies onto the prepared baking sheet, leaving enough space between each for them to spread. Bake in the preheated oven for 10-11 minutes, until the edges are firm but the centers still look slightly soft. Remove them from the oven and allow them to cool for about 5 minutes on the baking sheet before transferring them to a wire rack.

Once cooled slightly, dust the warm cookies with powdered sugar for an extra touch of sweetness. Serve them immediately to enjoy the molten chocolate center, or pair them with a scoop of vanilla ice cream for a delectable dessert experience.