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(melted and slightly cooled) 1 egg 1 ½ c all-purpose flour ¾ c Dutch processed cocoa 1t kosher salt ½ t baking soda Mix butter and sugar, whisk in vanilla and chocolate. Add egg and mix until thoroughly incorporated. Combine all the other ingredients and use a spoon and hands to mix with butter/chocolate mixture until it is the consistency of play dough. Allow to sit at room temp for an hour, then roll into a 10 inch log (2 ½ inches in diameter), wrap and refrigerate at least 2 hours, fixing the roll occasionally to avoid denting. Heat oven to 325 and line a baking sheet with parchment. Slice dough into ¼ inch pieces and bake 20 to 25 minutes until they’re firm. Make the filling: ½ c butter (soft) 1 2/3 c confectioner’s sugar 1t vanilla 1t milk Pinch kosher salt Combine in mixer (on lower setting). Scoop about a rounded tablespoon on half the cookies, then fit the other halves on top.