In a bowl, cream ½ cup (113 g) softened unsalted butter with ½ cup (100 g) granulated sugar and ½ cup (100 g) brown sugar until light and slightly fluffy.

Add 1 large egg and 1 teaspoon alcohol-free vanilla extract and mix until combined.

For chocolate dough: stir in 1 cup (125 g) all-purpose flour, ½ cup (45 g) unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon espresso powder (optional).

For pink dough: add 1½ cups (190 g) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and 2–3 teaspoons freeze-dried raspberry powder or desired pink food coloring.

Chill each dough for 30 minutes.

Preheat oven to 350°F (175°C).

Scoop dough into 1–1½ tablespoon balls (use a small cookie scoop for consistency) and place on a parchment-lined sheet, spaced 2 inches apart.

Use your thumb or the back of a small spoon to press a shallow well into the center of each ball before baking.

Bake for 10–12 minutes until edges are set but centers are still soft.

Immediately after removing from oven, re-press the centers gently to deepen wells (they will firm as they cool).

Cool completely on a wire rack.

Heat ½ cup (120 ml) heavy cream just to a simmer, pour it over ¾ cup (130 g) finely chopped dark or white chocolate, let sit for 30–60 seconds, then stir until smooth.

Stir in 1 tablespoon (14 g) butter if desired for sheen.

Let ganache cool slightly until thickened but still pipeable.

Spoon or pipe ganache into cookie wells.

If decorating, press a small raspberry piece, chocolate square, or sprinkle hearts on top, or drizzle with melted white chocolate.

Let set at room temperature for 20–30 minutes or chill briefly to speed setting.