In my new Food Network Mag for March, it had a whole section called the United States of Chocolate and lists lots of places where you can go for chocolate meals, candy factories across the states or spas where you can have chocolate facials…..so this is now on my bucket lists, to go to every “chocolate Event” before my cholesterol gets to high for me to eat chocolate…before this happens, I will be baking with chocolate at any given opportunity. These are from the Martha Stewart Cookie Cookbook and are simply put….DIVINE!
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 teas salt
2 oz semisweet chocolate
1 stick unsalted butter, room temp (I wonder, if I used salted butter, could I eliminate the 1/4 teas salt) I think I will be daring and try it sometime, but not for Valentines, how awful for me to serve Romeo chocolate cookies tonight and he would look at me and say, “you don’t expect me to eat these, do you, they have no salt”?
1/4 cup plus 6 1/2 teas sugar
1 large egg yolk
1/2 teas vanilla
4 oz room temp cream cheese
2 tables powdered sugar
4 oz strawberries, (about 6 medium, stemmed and finely chopped)
Sift flour, cocoa and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside. ( I nuke the chocolate in 15 sec intervals)
Put butter and 1/4 cup granulated sugar into the bowl of a mixer and mix on medium speed until pale and fluffy (I think you can guess what you can use as your model on this one)
Mix in yolk, vanilla and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate covered for 1 hour.
Preheat oven to 350. Put 6 teas granulated sugar into a small bowl. Form dough into 3/4″ balls, roll in sugar to coat. Space 1″ apart on baking sheets lined with parchment paper.
Press center of each ball with your thumb. Bake 10 min. Press centers again with end of a wooden spoon, making 3/4″ indentations. Bake until sightly cracked and set, about 5 more minutes more.
Cool completely on racks. (Unfilled cookies can be stored in airtight containers for up to 3 days at room temp or frozen up to 1 month)
Stir cream cheese and powdered sugar in a bowl. Toss berries with remaining 1/2 teas granulated sugar in another bowl.
Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.
Place on a red valentine doily and Happy Valentines Day to all of YOU!!!!