Any sun-kissed berries will work atop the cream cheese filling in these mini chocolate cheesecake cookies.

　　

Ingredients

makes about 3 dozen

　　3/4 cup all-purpose flour

　　1/4 cup unsweetened Dutch-process cocoa powder

　　1/4 teaspoon salt

　　2 ounces semisweet chocolate, chopped

　　1/2 cup (1 stick) unsalted butter, room temperature

　　1/4 cup plus 6 1/2 teaspoons granulated sugar

　　1 large egg yolk

　　1/2 teaspoon pure vanilla extract

　　4 ounces cream cheese, room temperature

　　2 tablespoons confectioners’ sugar

　　4 ounces strawberries (about 6 medium), stemmed and finely diced

　　

Step 1

Sift together flour, cocoa, and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

　　

Step 2

Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

　　

Step 3

Preheat oven to 350°F. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. (Unfilled cookies can be stored in airtight containers at room temperature up to 3 days.)

　　

Step 4

Stir cream cheese and confectioners’ sugar in a bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.

　　Martha Stewart's Cookies