4tablespoonsunsalted buttercut into 1/2 inch pieces
1 1/3cuplight brown sugar
4eggs
2teaspoonvanilla extract
1/2cupall purpose flour
2tablespoonsdutch process cocoa powder
1/2teaspoonbaking powder
For the strawberry filling:
1/2cupdiced strawberries
8tablespoonsunsalted butter(1 stick) room temperature
4ouncescream cheeseroom temperature
pinchof salt
2cupsconfectioners' sugarsifted
Instructions
For the chocolate cookies:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside. Melt the chocolate chips and butter in a heatproof bowl set over a pot of simmering water until smooth. Remove from heat and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, eggs and vanilla until combined. Add the melted chocolate, flour, cocoa powder, and baking powder. Mix until well blended.
Refrigerate dough for about 25 minutes, or until firm enough to scoop or form balls (the dough doesn't have to be hard, just firm enough to scoop into balls). Using a 1-1/2 tablespoon cookie scoop, scoop the dough onto lined baking sheet and bake for 11-12 minutes. Remove from oven and allow to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.
To make the strawberry filling:
Puree strawberries in a food processor. Strain through a fine mesh sieve to remove seeds; set aside. Beat the butter, cream cheese and salt in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar, one cup at a time and mix until combined. Add strawberry puree and mix until smooth.
Sandwich filling between chocolate cookies and garnish with sprinkles, as desired.
Notes
Store these cookies in a sealed container for up to 3 days.