INGREDIENTS
For the Chocolate Cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1/2 cup plus 2 tbsp. (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the Vanilla Buttercream Frosting:
1 cup butter, at room temperature
2 cups Icing sugar, sifted
3 tbsp. milk
2 tsp. vanilla extract
pinch of salt
DIRECTIONS:
1. Set two racks in the middle of the oven. Preheat to 350°F.
2. In a food processor, or in a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter and pulse until it resembles fine breadcrumbs. Add the egg and continue processing or mixing until dough comes together in a mass. This take seconds.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Set baking sheets on a rack to cool.
4. To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 4 to 5 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk. Cookies are best eaten on the day. You can keep refrigerated if the buttercream gets too soft.
For the Chocolate Cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1/2 cup plus 2 tbsp. (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the Vanilla Buttercream Frosting:
1 cup butter, at room temperature
2 cups Icing sugar, sifted
3 tbsp. milk
2 tsp. vanilla extract
pinch of salt
DIRECTIONS:
1. Set two racks in the middle of the oven. Preheat to 350°F.
2. In a food processor, or in a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter and pulse until it resembles fine breadcrumbs. Add the egg and continue processing or mixing until dough comes together in a mass. This take seconds.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Set baking sheets on a rack to cool.
4. To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 4 to 5 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk. Cookies are best eaten on the day. You can keep refrigerated if the buttercream gets too soft.
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