Ingredients
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Cookies:
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1 Ounce Semi-Sweet Chocolate Chopped
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1/2 Ounce Milk Chocolate Chopped
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12 Ounces Unsalted Butter Melted
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1/2 Cup Sour Cream
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2 Large Eggs
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1 1/2 Teaspoons Apple Cider Vinegar
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1/2 Teaspoon Vanilla Extract
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1 Tablespoon Red Food Colorin
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2 1/4 Cups All Purpose Flour
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1 Cup Sugar
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1/4 Cup Unsweetened Cocoa Powder
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2 Teaspoons Baking Powder
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1/4 Teaspoons Baking Soda
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1/2 Teaspoons Salt
Ingredients
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Filling:
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3 Tablespoons Unsalted Butter at Room Temperature
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2 1/2 Cups Powdered Sugar Sifted
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1 Teaspoon Vanilla Extract
INSTRUCTIONS
- Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or Silpats.
- Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
- In the bowl of a stand-up mixer mix the melted butter, sour cream, eggs, vinegar, vanilla and food coloring just until combined.
- In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in four equal batches, mixing each batch completely before adding the next. Stir in the melted chocolate.
- Scoop batter, using a medium cookie scoop (I leveled the scoop off), onto the prepared baking sheets. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla extract.
- Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
- Note: These obviously need to be stored in the fridge because of the cream cheese. I thought they tasted significantly better as they came to room temp.
