Design Eat Repeat

0 In a glass bowl, melt the unsalted butter ([adjustable]½ cup, i.e., 1 stick), dark chocolate chips (½ cup), and semi-sweet chocolate chips (½ cup[/adjustable]) in the microwave on 50% power for 1 minute. Stir mixture and continue to melt in 20-second increments in the microwave until butter and chocolate are melted & smooth. Allow to cool for 2 minutes.
1 In a large mixing bowl, mix together the chocolate/butter mixture, unsweetened cocoa powder ([adjustable]3 tablespoons), granulated sugar (¼ cup), and light brown sugar (¼ cup[/adjustable]) with an electric mixer for 30 seconds. Add egg ([adjustable]1 [/adjustable]large) and stir until combined.
2 On low speed, add in baking soda ([adjustable]1 teaspoon[/adjustable]) and stir for 10 seconds. Slowly add in all-purpose flour ([adjustable]2 cups[/adjustable]) and mix for 30 seconds, or until dough is combined.
3 Scoop by the tablespoon and roll into balls. Place each ball on a parchment-covered baking sheet. Flatten each ball to 1/4 inch thick and using a 2 inch diameter cup, cut a circle into each pressed cookie. Remove excess dough after cutting and throw back into the ball to remix.
4 Bake at 350℉ for 8 minutes. Allow to cool on the hot pan for 10 minutes before removing cookies from the tray.
5 To make filling, beat the cream cheese ([adjustable]4 ounces), softened unsalted butter (¼ cup, i.e., ½ stick), vanilla extract (½ teaspoon), and melted white chocolate chips (¼ cup[/adjustable]) on high speed with an electric mixer for 30 seconds. Add in powdered sugar ([adjustable]½ cup[/adjustable]) and continue to beat for another 30 seconds. Pipe 1 tablespoon of filling between each "pair" of cooled cookies.
6 If not serving immediately, store in airtight container in the fridge for up to 3 days.