Ingredients
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3/4 cup flour
1/4 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, softened
1/4 cup granulated sugar, plus
6 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon vanilla
4 ounces cream cheese, softened
2 tablespoons confectioners' sugar
4 ounces strawberries, stemmed and finely diced
Preparation
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Sift flour, cocoa, and salt into a bowl; set aside.
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
Refrigerate, covered, one hour.
Preheat oven to 350\u00b0F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
Cool completely on racks.
Stir cream cheese and confectioners sugar in a small bowl.
Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
Spoon cream cheese mixture into center of cookies; top with strawberries.
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