Easy Chocolate Meltaway Cookies

6. Turn off the beaters and use your hands to gather the dough into a ball, gently pressing it down to form a thick disc.
7. Wrap the dough in plastic wrap and chill in the refrigerator for 45 minutes.
8. Preheat the oven to 180ºC (356ºF) approximately 30 minutes before removing the dough from the fridge. Line a baking sheet with parchment paper and set aside.
9. Once chilled, remove the dough from the refrigerator.
10. Scoop out a level tablespoon of dough (about 20g or 0.7oz) and roll it into a smooth ball. Place the balls on the lined baking sheet, leaving about 2 inches of space between each cookie.
11. Slightly flatten each ball into a domed thick disc using the palm of your hand.
12. Use a fork to gently press down on each cookie, creating an indentation.
13. Bake for 12-15 minutes until the cookies look set and easily come away from the parchment paper. Avoid over-baking to prevent dryness.
14. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
15. Carefully transfer the cookies to a wire rack to cool completely.
16. Enjoy!
17. Store the cooled cookies in a sealed container at room temperature for 4-5 days, or in the refrigerator for up to 1 week. Bring to room temperature before serving, if desired.