Servings: Makes 20 to 24 cookies

1¼ cups (150g) all-purpose flour 1¼ cups (150g) all-purpose flour
½ teaspoon kosher salt ½ teaspoon kosher salt
3 tablespoons (15g) unsweetened cocoa powder 3 tablespoons (15g) unsweetened cocoa powder
 
½ cup (1 stick/113g) unsalted butter, room temperature ½ cup (1 stick/113g) unsalted butter, room temperature
¾ cup (150g) granulated sugar ¾ cup (150g) granulated sugar
 
1 large egg 1 large egg
1 teaspoon red food coloring (optional) 1 teaspoon red food coloring (optional)
1 teaspoon vanilla extract 1 teaspoon vanilla extract

1. Preheat the oven to 325°F and place a rack in the middle of the oven. Line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together the flour and salt in a medium bowl. Sift in the cocoa powder and whisk to combine.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Add the egg, food coloring (if using), and vanilla, and continue to beat until combined, an additional 1 minute, using a rubber spatula to scrape the bottom and the sides of the bowl as needed.
4. Reduce the speed to low and add the flour mixture. Mix on low speed until just combined.
Scrape the bottom and sides of the bowl.
5. Scoop out 1 heaping tablespoon of the dough and roll it between your palms to form a 1-inch ball (the dough can be a little sticky!).
Place the ball on the prepared baking sheet, and make more balls, keeping them 2 inches apart on the baking sheet. Use the knuckle of your index finger or the end of a wooden spoon to press an indentation in the center of each ball (don't press too deep-you don't want to poke through to the other side of the dough).
6. Bake the cookies until they appear dried out and their aroma wafts through your kitchen, about 12 minutes. Allow the cookies to cool on a rack for 5 minutes, then gently press into the center of each cookie again with your knuckle.
7. Allow to cool completely before piping or spooning the cream cheese frosting into the indentations and serving.

I used the cookie scoop. Made 20 cookies. convection multi bake at 325°f. 2 sheets at the same time.  I used the cookie scoop. Made 20 cookies. convection multi bake at 325°f. 2 sheets at the same time.
From Vallery Lomas  From Vallery Lomas