In a large mixing bowl or using a stand mixer, beat 1 cup of softened unsalted butter together with ½ cup of granulated sugar and ½ cup of brown sugar until light and fluffy, about 2-3 minutes.

Add a pinch of sea salt, 1 large egg, and 1 teaspoon of pure vanilla extract to the butter-sugar mixture. Mix until well combined.

Sift 2 cups of all-purpose flour and 1 teaspoon of baking powder into the wet ingredients and fold gently until incorporated.

Divide the dough in half. Add ¼ cup of Dutch processed cocoa powder to one half, mixing until thoroughly combined.

Preheat oven to 355°F (180°C) and line a baking sheet with parchment paper. Scoop 1.5 tablespoons of dough and roll into balls.

Roll each dough ball in granulated sugar, then press your thumb into the center to create an indent.

Bake for 8-10 minutes until edges are golden and centers are soft.

Fill indents with seedless jam or preferred filling while cookies are still warm.