Ingredients
Cookie
1 1/4 C flour
1/2 C unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 C sugar
1 1/4 sticks unsalted butter, room temperature
1 egg
Filling
1/2 stick unsalted butter, room temperature
1/4 C shortening
2 C powdered sugar
2 tsp vanilla
Instructions
1. Â Preheat oven to 375 degrees. Â In your mixer bowl fitted with the paddle attachment, thoroughly mix flour, cocoa, soda, powder, salt and sugar. Â On low speed, add the butter then the egg. Â Continue mixing until the dough is thoroughly moist and comes together, about 3 minutes.
2. Â Scoop rounded teaspoons (small cookie scoop is too much) of batter on a parchment lined baking sheet two inches apart. Â Slightly flatten the dough and bake for 9 minutes. Â Set baking sheets on a rack to cool.
3. Â To make the cream, place butter and shortening in a mixing bowl and beat until combined. Â On low, gradually beat in sugar and vanilla. Â Turn mixer on high and beat for 2-3 minutes until light and fluffy.
4. Â Spread the filling on a cool cookie using a knife or a pastry bag with 1/2″ tip. Â Place another cooled cookie on top and lightly press to work the filling evenly to the outside of the cookie.
Nutrition
- Serving Size: 1/20th
- Calories: 210
- Sugar: 25g
- Sodium: 83mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg









