Delight in these soft chocolate cookies filled with a creamy vanilla filling, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents the cookies from sticking and makes cleanup easier.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Ensure the butter is softened to room temperature for easier mixing.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Crack the egg into a separate bowl first to avoid shell pieces in the batter.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Sifting the dry ingredients ensures a smooth and lump-free batter.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Do not overmix the batter to keep the cookies tender.
Drop spoonfuls of batter onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes or until the edges are set.
Check the cookies a minute before the suggested time to avoid overbaking.
Remove the cookies from the oven and let them cool on a wire rack.
Allow the cookies to cool completely before adding the filling.
For the filling, beat the butter, confectioners' sugar, vanilla extract, and milk until smooth and creamy.
Adjust the milk quantity for the desired consistency of the filling.
Spread the filling onto the flat side of one cookie and sandwich with another cookie.
Use a piping bag for a neater filling application.
Serve the cookies immediately or wrap them individually for later.
Wrapping the cookies individually keeps them fresh and portable.
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