Creamy Chocolate Cookies (Print Version)
# Ingredients:
01 -
1 cup of room-temperature unsalted butter (used for the cookie part).
02 -
3/4 cup of white sugar.
03 -
3/4 cup of packed dark brown sugar.
04 -
1 large egg.
05 -
1 and 2/3 cups of regular flour.
06 -
2/3 cup of cocoa powder.
07 -
1 teaspoon of table salt.
08 -
1/2 teaspoon of baking soda.
09 -
3/4 cup softened unsalted butter (used for the filling).
10 -
2 cups of powdered sugar.
11 -
A tablespoon of milk.
12 -
Half a teaspoon of vanilla extract.
13 -
1/2 teaspoon kosher salt (this is for the filling).
# Instructions:
01 -
Whip butter with both sugars to make it fluffy, about 3-5 minutes. Stir in egg. Add flour, cocoa powder, salt, and baking soda, mixing until it's all blended together.
02 -
Divide your dough into two parts. Roll each out between parchment paper to about 1/8 inch thickness. Let it chill for 30-40 minutes.
03 -
Use a cutter to make circles about 1 1/2 inches wide. Place the circles on lined pans, keeping them an inch apart. Bake in a 350°F oven for 12-14 minutes—look for them to firm up.
04 -
Beat butter until creamy. Slowly mix in powdered sugar, followed by milk, vanilla, and the salt, until it’s light and fluffy.
05 -
Spread or pipe some filling onto the flat side of one cookie, then press another cookie on top, flat sides touching.
# Notes:
01 -
A hand mixer works just as well as a stand mixer.
02 -
Leftover dough can be rolled out again.
03 -
They’ll keep for a week if stored at room temp.