Chocolate 'n' Cream Sandwiches

Makes 15
1 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
2/3 cup packed light-brown sugar
1 large egg
Cream Filling

Directions
In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.

Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies. (To store, refrigerate in an airtight container, up to 5 days.)

Helpful Hint
Use parchment paper to roll out the dough (a floured surface would speckle it). Chill and reroll the scraps to cut out even more cookies.

Cream Filling
Ingredients
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/2 cups confectioners' sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract

Directions
In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.