Before you start:

Scoop your dough and then scrape off the excess to ensure equally sized cookies.

Be careful not to burn your chocolate.  Microwave it on defrost and check every 30 seconds.

The ingredients:

For cookies:

• 1 ounce semisweet chocolate
• 1 ounce milk chocolate
• 12 tablespoons butter, melted
• ½ cup sour cream
• 2 eggs
• 1 teaspoon apple cider vinegar
• ½ teaspoon vanilla
• 1 tablespoon red food coloring
• 2 ¼ cups all purpose flour
• 1 cup granulated sugar
• ¼ cup cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt

For filling:

• 8 ounces cream cheese, room temperature
• 3 tablespoon butter, room temperature
• 2 ½ cups confectioners’ sugar
• 1 teaspoon vanilla

The method:

1. Preheat oven to 375 degrees.
2. Melt chocolate in the microwave.
3. Sift together flour, sugar, cocoa powder, baking powder, baking soda in a bowl.  Whisk it to make sure it is well combined.
4. Place butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl.  Mix on medium low speed until well combined.
5. With mixer on slowest speed, add dry ingredients to wet ingredients gradually.  Mix just until combined.
6. Add melted chocolate and mix until well combined.
7. Use a scoop to fill parchment lined trays with cookies.
8. Moisten fingertips with water and smooth out any rough edges on your cookies to ensure good circle shapes.
9. Bake for 9-10 minutes or until sides are somewhat firm and top springs back when pressed.
10. Allow cookies to cool on tray for 5 minutes before transferring them to a cooling rack to cool completely.
11. Place all of the filling ingredients in a mixing bowl.  Mix on medium speed until smooth.
12. Apply filling to one cookie with a knife or piping bag and tip.  Sandwich with another cookie.
13. Store in an airtight container.