[Cookies]
1 1/2 cups flour
3/4 cup cocoa powder
1tsp salt
1/2tsp baking soda
1 cup (2 sticks) butter
3/4 cup sugar
1tsp vanilla extract
1 cup semisweet chocolate chips
1 egg
Sprinkles of your choice
[Filling]
1/4 cup shortening
1/4 cup butter, room temperature
2 cups powdered sugar
2tsp vanilla extract
[Steps]
COOKIES: Melt the butter in the microwave. In a different bowl, melt the chocolate chips. Let cool slightly before using.
Combine the dry ingredients: flour, cocoa powder, salt, and baking soda. Set aside.
In a separate bowl, mix the butter and the sugar. Add in the vanilla and melted chocolate chips. Mix in the egg. Add half of the dry ingredients to the wet ingredients. Mix until no streak of flour are left. Repeat with the other half of the dry ingredients. Cover the dough and leave it at room temp for 1hr to firm up.
Split the dough into two portions. Place 1/2 of the dough on a piece of plastic wrap. Roll the dough into a log about 2 1/2 inches in diameter; roll up the log in the plastic wrap. Repeat with the other 1/2 of the dough. Place both logs of dough in the refrigerator and let chill for 2hrs.
Preheat oven 160degC. Take out a log of dough. Cut slices from it about 1/8-1/4 inch thick. Place the slices on parchment lined baking sheets. Repeat with the other log of dough. Spread the sprinkles over half of the cookies (these will be the tops, the bare cookies will be the bottoms).
Chill the sheets of cookies in the refrigerator for about 10mins. Place the sheets in the oven to bake about 15-20mins, until they are firm to the touch. Remove the cookies from the oven and let them cool on a wire rack. Let cool completely, then match up each sprinkle covered cookie top to a bare cookie bottom.
FILLING: Mix the shortening and butter until smooth. Add the powdered sugar 1/2 cup at a time. Mix in the vanilla.
Transfer the filling to a piping bag and use it to pipe filling on each cookie bottom. Or you can just take a knife and use it to spread the filling on the bottoms if you don't mind that it will be messier. Cover the cookie bottoms with the tops and press lightly so the filling reaches the edges.