Step 1

Cream the butter and sugar well.

Step 2

Beat in the egg.

Step 3

Beat in the vanilla extract and milk.

Step 4

Sift together the flour, salt, cocoa baking soda and baking powder.

Step 5

Blend the dry ingredients into the creamed mixture until a soft dough forms.

Step 6

Preheat oven to 350 degrees Roll the dough into 3/4 to 1 inch balls and lay them on a parchment paper lined cookie sheets about 2 inches apart.

Step 7

Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation into the centre of each dough ball. about 3/4 of an inch wide.

Step 8

Bake for 15-17 minutes until firm to the touch when baked.

Step 9

When the cookies are removed from the oven, and while they are still warm, use the round end of a wooden spoon handle or similar instrument to press the centre depressions in the cookies down again to create a good "well" in the centre of the cookies.

Step 10

Transfer to a wire rack and cool completely before continuing to fill the cookies.

Step 11

In a small saucepan heat the whipping cream to almost boiling over medium low heat.

Step 12

Reduce the heat to low and stir in the chocolate chips until melted.

Step 13

Spoon about 1/2 tsp of the apricot jam into the cookie "wells"

Step 14

Spoon a dollop of the chocolate over the apricot jam to cover it.

Step 15

Cool completely at room temperature until the chocolate sets.

Step 16

Store or freeze in airtight containers.