Cream-Filled Chocolate Sandwiches
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1½ cups sugar
- 10 Tbsp. butter, room temperature
- 1 large egg
Vanilla Cream Filling:
- ¼ cup butter, room temperature
- ¼ cup solid vegetable shortening
- 1 cup confectioners sugar
- ¾ tsp. pure vanilla extract
- milk, as needed
Make the cookies: Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add flour mixture and continue beating until well combined, scraping the sides of the bowl when necessary.
Using a 1¼” cookie scoop, drop dough onto baking sheets about 2 inches apart. Dampen a paper towel and place on the bottom of a round glass, then use the paper towel and glass to flatten the balls of cookie dough to 1/8” thickness.
Bake until cookies are firm, about 10 to 12 minutes. Transfer cookies to wire racks to cool completely before sandwiching with cream.
Make the vanilla cream filling: With an electric mixer, cream butter and shortening until well combined. On low speed, gradually add confectioners’ sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine. Add milk by the ½ teaspoon until the texture is spreadable, but still relatively thick. It should resemble buttercream.
Place cream filling in a pastry bag and cut off the tip. Pipe about 1 tablespoon onto the flat side of half of the cookies. Sandwich the remaining cookies on top and gently squeeze filling to edges.