Ingredients

1 cup unsalted butter 226g

1 cup granulated sugar 200g

1 egg

2 tsp vanilla extract 10mL

2 cups all-purpose flour 240g

¼ cup cocoa powder 25g

½ tsp baking soda

½ tsp baking powder

¼ tsp kosher salt

1 Tbsp hot brewed coffee 15mL

1 Tbsp liquid red food coloring 15mL

3/4 cup chopped semisweet chocolate chips 130g

12 ounces cream cheese softened, 340g

1 cup powdered sugar sifted, 100g

2 Tbsp milk or heavy cream 30mL

1 cup white chocolate chips 150g

Instructions

Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
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.
Gradually add flour mixture to butter mixture, beating on low speed until just combined.
Add coffee and red food coloring until evenly combined. (do not overbeat). Fold in 1 cup chopped chocolate.
Refrigerate dough for 30 minutes.
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.
Bake at 350° until edges are firm, 10 to 12 minutes.
Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
Using a stand or hand mixer, beat cream cheese and powdered sugar until smooth. Beat in milk or heavy cream, if desired.
Spread about 1 tablespoon filling onto bottom sides of half of cookies. Top with remaining cookies, bottom-sides down.
Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times).
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.