1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

1 egg

2 teaspoons (10mL) vanilla extract

2 cups (240g) all-purpose flour

1/4 cup (25g) cocoa powder (Dutch-process preferred)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 tablespoon (15mL) hot brewed coffee

1 tablespoon (15mL) liquid red food coloring (or gel food coloring)

3/4 cup (130g) chopped semisweet chocolate chips

12 ounces (340g) cream cheese, softened

1 cup (100g) powdered sugar, sifted

2 tablespoons (30mL) milk or heavy cream

1 cup (150g) white chocolate chips (for drizzle)

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Sift flour, cocoa powder, salt, baking soda, and baking powder into a bowl; whisk and set aside.
In a large bowl, beat butter and sugar until creamy, about 2 minutes. Beat in egg and vanilla until combined.
Gradually add dry ingredients to butter mixture on low speed until just combined.
Add hot coffee and red food coloring, mixing gently until evenly distributed. Fold in chopped chocolate.
Refrigerate dough for at least 30 minutes to firm up.
Scoop dough into 1-tablespoon portions, roll into balls, and place 2 inches apart on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and powdered sugar until smooth. Add milk or cream to reach desired consistency.
Spread about 1 tablespoon of frosting onto the bottom of half the cookies. Top with remaining cookies to create sandwiches.
Melt white chocolate in the microwave in 30-second intervals until smooth. Transfer to a small bag, snip the corner, and drizzle over cookies. Freeze for 15 minutes to set the drizzle.

Use high-quality cocoa powder and chocolate chips for richer flavor.
Opt for gel-based food coloring for a vibrant red hue.
Chilling the dough prevents excessive spreading and yields thicker cookies.
Let cookies cool completely before frosting to prevent melting.
Store in an airtight container; with frosting, refrigerate after the first day and enjoy for up to 1 week. Freeze for longer storage.