Preheat the oven to 375°F.

In a microwave-safe bowl, heat the heavy cream in 30 second increments in the microwave, until the cream is hot.

Pour the hot cream over the chocolate discs in a medium-sized mixing bowl, and whisk or stir vigorously to melt the chocolate into a smooth ganache. Cover the bowl with plastic wrap, and refrigerate to let the ganache thicken.

Add the ingredients for the cookie dough to a stand mixer, or to a mixing bowl. Mix together with a paddle attachment or with a rubber spatula, until the mixture resembles a thick cookie dough.

Using a 1 ½ tablespoon ice cream scoop, portion out the cookie dough into 12 balls. Scoop out the dough onto a lined or greased baking sheet. Flatten the cookies gently with your fingers, and press down an indent into the centre of the cookie.

Bake the cookies for 10-12 minutes. They should spread out, and still be very soft to the touch. You will also find that the cookies should start to crackle on the top.

Let the cookies cool for 10-15 minutes out of the oven. Spoon over the cooled and thickened chocolate ganache onto the cookies, especially in the middle. Top with the chocolate candies, and let the cookies cool to allow the ganache to set.