RED VELVET WHOOPIE PIES

FOR THE COOKIES:

1 ounce semisweet chocolate, chopped
½ once milk chocolate, chopped
12 Tbs unsalted butter, melted
½ cup sour cream
2 large eggs
1 ½ tsp apple cider vinegar
½ tsp vanilla extract
1 Tbs red food coloring
2 ¼ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp baking soda
½ tsp salt

FOR THE FILLING:

8 ounces cream cheese, at room temperature
3 Tbs unsalted butter, at room temperature
2 ½ cups confectioners’ sugar, sifted
½ tsp vanilla

Make the cookies: Preheat the oven to 375* Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour sugar, cocoa powder, baking powder, baking soda and salt.

Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoons of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes.

Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla extract. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate for 30 minutes before serving.

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