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. Preheat oven to 375 degrees. In your mixer bowl fitted with the paddle attachment, thoroughly mix flour, cocoa, soda, powder, salt and sugar. On low speed, add the butter then the egg. Continue mixing until the dough is thoroughly moist and comes together, about 3 minutes.
2. Scoop rounded teaspoons (small cookie scoop is too much) of batter on a parchment lined baking sheet two inches apart. Slightly flatten the dough and bake for 9 minutes. Set baking sheets on a rack to cool.
3. To make the cream, place butter and shortening in a mixing bowl and beat until combined. On low, gradually beat in sugar and vanilla. Turn mixer on high and beat for 2-3 minutes until light and fluffy.
4. Spread the filling on a cool cookie using a knife or a pastry bag with 1/2″ tip. 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