Ingredients

• 1 cup white sugar
• 0.5 cups unsalted butter , softened
• 1 egg
• 2 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions

1. 1 Make the cake batter: Beat sugar and butter in a mixing bowl with an electric mixer until creamy. Mix in egg.
2. 2 Sift flour, cocoa powder, baking soda, baking powder, and salt together into a bowl. Gradually mix dry ingredients into wet ingredients. Mix in milk and vanilla.
3. 3 Drop heaping tablespoons of batter onto ungreased cookie sheets to make an even number of cookies; there should be about 24.
4. 4 Bake in the preheated oven until cookies spring back when touched or a toothpick inserted into the center comes out clean, 7 to 8 minutes. Remove from the oven and let cool completely.
5. 5 While the cookies are cooling, make the filling: Whisk milk and flour together in a saucepan over low heat until a thick paste forms. Remove from the heat and cool completely.
6. 6 Beat sugar, shortening, vanilla, and salt in a bowl until creamy. Add cooled paste mixture and beat until fluffy; this could take some time and if paste is not completely cooled, it will look curdled.
7. 7 Spread filling onto half of the cooled cookies; sandwich with remaining cookies.

Nutrition per serving