If You Missed These as a Kid… Here’s the Grown-Up Version

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
2. Cut the butter into tablespoon-sized pieces and place in a large microwave-safe bowl. Microwave in 15-second bursts, stirring between each, until fully melted.
3. Stir in the cocoa powder until fully combined. Let the mixture cool until it is no longer warm to the touch.
4. Add the sugar and stir well, then add the eggs and vanilla extract and stir well again.
5. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet, stirring until fully combined.
6. Scoop the dough with a 1½ tablespoon scoop, drop rounded spoonfuls onto the lined sheet at least 2 inches apart, and bake at 350°F for 8-10 minutes. Let the cookies cool completely on the sheet before filling.
7. Frosting: beat the butter in a stand mixer until creamy. Gradually stir in about half the powdered sugar and the cocoa powder until combined. Drizzle in about half the heavy cream and stir well. Gradually stir in the remaining powdered sugar, cream and vanilla extract.
8. Pair the cooled cookies into sandwiches. Spread or pipe about 1½ tablespoons of frosting onto the bottom of one cookie and top with another; repeat until all are filled.
9. Melt the chocolate chips with the shortening in 15-second bursts, stirring between each, until smooth. Pour into a small zip bag, snip a tiny corner, and pipe over the cookies. Let the chocolate set before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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