Cheesecake Black Cocoa Cookies

Makes 11 to 12 cookies

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer, In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, and beat for 2 minutes. Beat in vanilla.
In a medium bowl, whisk together flour, cocoa, salt, and baking soda. Add flour mixture to butter mixture, and beat at low speed until just combined. (Dough will be thick.) Using a 3-tablespoon spring-loaded scoop, scoop dough, and place 3 inches apart on prepared pans.
Bake, one pan at a time, for 13 minutes. Let cool on pan for 3 to 5 minutes. Remove from pan, and let cool completely on a wire rack.

In the work bowl of a food processor, pulse cookies until fine crumbs form, about 30 seconds. Reserve about 3 tablespoons cookie crumbs in a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until combined. Add confectioners’ sugar, vanilla, and salt. Beat until smooth. Add remaining cookie crumbs, and beat until combined. Spoon topping into a pastry bag fitted with a 1⁄2 inch open star piping tip. Pipe topping onto cookies. Sprinkle with reserved cookie crumbs. Refrigerate in an airtight container for up to 3 days.

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