And, they are dairy free, just like the real deal.
These are a must on you To-Bake List!!
For the
chocolate cookies
1 1/4 cups
all-purpose flour
1/2 cup cocoa
powder
1 tsp baking
soda
1/8 tsp salt
1/2 cup
unsalted butter, softened
3/4 cup sugar
1/4 cup light
brown sugar
1 large egg,
room temperature
1 tsp vanilla
extract
For the
filling
1/4 cup
unsalted butter, softened
1/3 cup
vegetable shortening, room temperature
1 3/4 cups
confectioners' sugar
1 tsp vanilla
extract
For the
cookies:
- In a large bowl combine the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the butter until light and creamy, about 1 minute. Add the sugar and brown sugar and beat until well combined. Beat in the egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Remove the chilled cookie dough from the refrigerator.
- Roll the dough into small balls, about 2 teaspoons of dough per ball, and them on a baking sheet.
- Press down on the balls to slightly flatten the tops. Bake for 6-8 minutes. They will appear soft when done, but they will harden more as they cool.
- Allow to cool on the cookie sheet for 5 minutes, before removing to a wire cooling rack.
For the cream
filling:
- In a small bowl beat the butter and shortening until creamy and combined. Add the confectioners' sugar and vanilla and beat until creamy.
- Spread filling between two cooled chocolate cookies. Repeat.
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