In a bowl cream together your softened butter and sweetener.
Add in your vanilla and your dry ingredients and mix until all are incorporated.
Use a small cookie scoop to form balls of the dough and place them on a cookie sheet 2 inches apart. These cookies will not spread so you just need another to press them down when forming the indention in the center.
To form the center I use my Pampered Chef Mimi Tart Shaper. If you do not have a tool like this you could use the back of your small cookie scoop or your thumb to press the cookies down forming the center that will hold the chocolate.
Bake the the cookies at 350 degrees for 10-12 minutes. They will be a light golden brown when done. Remove them from the oven and let them sit for a couple of minutes on the cookie sheet before transferring them to a cooling wrack.
Be careful the cookies will be soft and easily broken when warm. They will crisp up as they cool.
For the filling melt your chocolate chips and the heavy whipping cream in a microwave safe bowl. If you are using a very dark chocolate you may need to add a little powdered sweetener to adjust it to your liking.
Only warm the chocolate enough for it to start to melt. Then remover it and stir the mixture until the cream is incorporated and the mixture is smooth. Do not over heat the mixture or your chocolate may split and the mixture will not be smooth or easy to fill your cookies with.
When your chocolate is nice and smooth add a teaspoon to each of the centers of the cookies and let them set up before serving. I like to transfer mine to the refrigerator so they cool and set faster.