You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
Martha Stewart Living, August
Yield Makes about 3 dozen
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup plus 6 1/2 teaspoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 4 ounces cream cheese, at room temperature
- 2 tablespoons confectioners' sugar
- 4 ounces strawberries (about 6 medium), stemmed and finely diced
- Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
- Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
- Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.
- Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.
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