Recipe

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• 3/4 cup flour
• 1/4 cup unsweetened dutch-processed cocoa powder
• 1/4 tsp salt
• 2 oz semisweet chocolate, chopped
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar , plus
• 6 1/2 tsp granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla
• 4 oz cream cheese, softened
• 2 tbsp confectioners' sugar
• 4 oz strawberries, stemmed and finely diced

• 1 Sift flour, cocoa, and salt into a bowl; set aside.
• 2 Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
• 3 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.
• 4 Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
• 5 Refrigerate, covered, one hour.
• 6 Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
• 7 Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
• 8 Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
• 9 Cool completely on racks.
• 10 Stir cream cheese and confectioners sugar in a small bowl.
• 11 Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
• 12 Spoon cream cheese mixture into center of cookies; top with strawberries.