Ingredients:

  • 315g all-purpose flour
  • 25g unsweetened cocoa powder
  • 0.5 tsp salt
  • 225g unsalted butter, softened
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp liquid red food coloring
  • 1 tsp pure vanilla extract
  • 0.5 tsp white vinegar
  • 225g full-fat cream cheese, softened
  • 50g granulated sugar
  • 1 large egg yolk
  • 0.5 tsp pure vanilla extract

Instructions:

  1. Cream the 225g softened butter and 150g sugar on medium high speed for 3 minutes. Note: Stop when the mixture looks like pale, fluffy clouds.
  2. Beat in the egg, 1 tbsp food coloring, 1 tsp vanilla, and 0.5 tsp vinegar. until the color is a uniform, vibrant red.
  3. Sift the 315g flour, 25g cocoa, and 0.5 tsp salt together into a separate bowl. Note: Sifting prevents cocoa clumps in your final dough.
  4. Turn the mixer to the lowest setting and slowly add the dry ingredients to the wet. until no white streaks remain.
  5. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. until the dough feels firm to the touch.
  6. Whisk the 225g cream cheese, 50g sugar, 1 egg yolk, and 0.5 tsp vanilla in a small bowl. until silky and completely smooth.
  7. Preheat your oven to 180°C (350°F). Scoop 1 tablespoon portions of dough and roll into smooth balls.
  8. Place balls on a lined tray and press a deep well into the center of each. until it looks like a small nest.
  9. Spoon or pipe the cream cheese mixture into each indent until just level with the top.
  10. Bake for 12 minutes. until the edges are matte and the filling is set. Let them rest on the baking sheet for at least 5 minutes before moving them to a wire rack. This carryover heat finishes the center without over browning the delicate red dough.