Here is a homemade version of my favorite store-bought cookie. “Milk’s Favorite Cookie” still applies in my book.
1 and 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup unsalted butter, room temperature
1/4 cup vegetable shortening, room temperature
1 and 1/3 cups confectioners’ sugar
1 teaspoon vanilla extract
Toss the flour, cocoa powder, baking soda, and salt together in bowl. Set aside.
Beat the butter on high for about 1 minute.
Switch mixer to medium speed and beat in the granulated sugar and brown sugar.
Beat in the egg and vanilla extract.
Turn mixer off and pour dry ingredients in.
Turn mixer on low and slowly beat and a dough is formed.
Cover the dough tightly with tinfoil and chill for 30 minutes.
Line two large baking sheets with parchment paper.
Roll the dough, using 2 teaspoons, into small balls and place 12 on each baking sheet.
Press down on the dough slightly to flatten each cookie. I used the bottom of a measuring cup.
Bake each batch for 6-8 minutes.
Remove from oven and let cool for 5 minutes before using a spatula to lift them from the parchment paper.
Continue making batches of even numbers until you run out of dough.
Using the mixer, beat the butter and shortening together on high for about 1 minute.
Turn mixer off, and add the confectioners’ sugar and vanilla.
Beat on low for 1 minute and then switch to high and beat for 1 more minute until thick and creamy.
Spread cream filling between two cooled chocolate cookies.
Pour yourself a glass of milk and enjoy!
