Ingredients
1⅓cupsall-purpose flour
½cupcocoa powder
½tspbaking powder
¼tspbaking soda
¼tspsalt
10tbspbutter,softened
¾cupgranulated sugar
¾cuplight-brown sugar,packed
2largeeggs
1tspvanilla extract
5ozcream cheese,softened
3tbspbutter,softened
½tspvanilla
2cupssugar,powdered
2tbspcocoa powder
Preparation
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, whip together butter, granulated sugar, and light brown sugar for about 4 minutes, until pale and fluffy.
Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla.
Slowly add in dry ingredients and mix until combined.
Transfer dough to an airtight container and chill for about 2 hours, until firm enough to shape into balls.
Preheat oven to 350 degrees F during the last 10 minute of dough chilling.
Remove cookie dough from fridge, scoop dough out and shape into balls, about the size of a golf ball.
Transfer rolled balls to Silpat lined cookie sheets and bake in preheated oven for 10 to 11 minutes. Transfer dough balls that aren’t currently baking to the erefrigerator to chill until ready to bake.
Remove from oven and allow to cool several minutes before transferring to a wire rack.
Cool completely then spread frosting along bottom side of one cookie, then sandwich to the bottom side of another cookie. Store in an airtight container.
In a mixing bowl, using an electric hand mixer on medium speed, whip together the cream cheese and butter for about 1 minute until smooth and fluffy.
Add in vanilla and powdered sugar, then sift in cocoa powder and mix for about 1 minute until smooth and fluffy.
