Part of:
Cookies
Ingredients:
- 1 1/4 cups all-purpose flour ((156 g))
- 1/2 cup unsweetened cocoa powder ((43 g))
- 1 teaspoon baking soda ((5 g))
- 1/8 teaspoon salt
- 1/2 cup butter (, room temperature (113 g))
- 3/4 cup granulated sugar ((150 g))
- 1/4 cup light brown sugar (, packed (55 g))
- 1 large egg
- 1 teaspoon vanilla extract ((5 ml))
- 1/4 cup butter ((57 g))
- 1/4 cup vegetable shortening (, or 4 oz of cream cheese if you'd like a cream cheese frosting for the filling, instead. (57 g))
- 1 3/4 cups powdered sugar ((220 g))
- 1 teaspoon vanilla extract ((5 ml)) {
Instructions:
- Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
- Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
- Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
- Roll the dough into small, 2 teaspoon sized balls.
- You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
- Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
- Beat together butter and shortening until smooth.
- Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
- Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
- Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
- Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.