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1
Cookies: Put an oven rack in the center of the oven.
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2
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
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3
Set aside.
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4
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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5
Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy.
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6
Beat in the egg and vanilla.
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7
With the machine running, gradually add the flour mixture until just blended.
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8
Stir in the chocolate chips.
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9
Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet.
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10
With damp hands, form the dough into balls.
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11
Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes.
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12
Cool for 5 minutes.
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13
Transfer the cookies to a wire rack to cool completely, about 20 minutes.
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14
Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy.
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15
Gradually add the powdered sugar and mix until smooth.
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16
Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached.
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17
Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
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18
Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top.
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19
Refrigerate for 30 minutes to allow the filling to stiffen slightly.
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20
Serve at room temperature.
