1 cup unsalted butter (226g)
1 cup granulated sugar (200g)
1 egg
2 teaspoons vanilla extract (10mL)
2 cups Rogers Foods All Purpose Flour (240g)
¼ cup cocoa powder (25g)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon hot brewed coffee (15mL)
1 tablespoon liquid red food coloring (15mL)
¾ cup chopped semisweet chocolate chips (130g)
12 ounces cream cheese softened, (340g)
1 cup powdered sugar sifted, (100g)
2 tablespoon milk or heavy cream (30mL)
1 cup white chocolate chips (150g)


1.Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
2.Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
3.Gradually add flour mixture to butter mixture, beating on low speed until just combined.
4.Add coffee and red food colouring until evenly combined. (do not overbeat).
5.Fold in 1 cup chopped chocolate.
6.Refrigerate dough for 30 minutes.
7.Scoop dough using a 1 tablespoon scoop; gently roll between your hands to make smooth balls. Place dough balls on a parchment-lined rimmed baking sheet, spacing about 2 inches apart.
8.Bake at 350° until edges are firm, 10 to 12 minutes.
9.Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
10.Using a stand or hand mixer, beat cream cheese and powdered sugar until smooth. Beat in milk or heavy cream, if desired.
11.Spread about 1 tablespoon filling onto bottom sides of half of cookies. Top with remaining cookies, bottom-sides down.
12.Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times).
13.Spoon melted white chocolate into a ziploc plastic bag. Snip the corner off the bag, and drizzle cookies as desired. Freeze cookies for about 15 minutes to let chocolate set.

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