You heard me right.
I made them for a fundraiser for children's cancer research at Fullsteam Brewery tonight. They just seemed perfect for Valentine's Day.
1 1/2 ounces chocolate chipsPreheat the oven to 375. Line 2 large baking sheets with parchment paper.
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Put the chocolate chips in a microwave-safe bowl and microwave until melted. I do it in thirty second increments until they are done. Whisk until smooth and set aside.
Mix the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined (I used my Kitchenaid mixer). In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the flour mixture to the butter mixture in four equal batches, mixing each batch completely before adding the next. Stir in the melted chocolate.
Scoop tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. They spread out a bit, so make them a bit smaller than you want them to be. Bake 8-10 minutes, or until the cookies spring back when you gently press. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
While they are cooking and cooling, make the filling:
8 ounces cream cheese, at room temperatureBeat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
They are awesome.
P. S. -- This recipe was adapted from one at the Food Network.