1-First, cream together the 3/4 cup softened salted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. This step mixes in air for that tender texture we love.

2-Next, add the 1 egg and 1 tablespoon vanilla extract, blending until the batter is creamy and smooth.

3-In a separate bowl, combine the 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.

4-Gradually mix the dry ingredients into the wet ones until a soft dough forms. Remember the tip about not adding extra flour to keep it just right!

5-Roll or scoop the dough into equal-sized balls and place them on the cookie sheet. For the best results, chill the dough briefly to prevent spreading.

6-Bake for 7 to 9 minutes, until the cookies are puffy and the tops are no longer glossy.

7-Right after removing from the oven, gently press one of the 24 chocolate candies into the center of each cookie. Let them cool completely on the baking sheet before serving.