Ingredients
2 1/2 c. all-purpose flour
2 c. granulated sugar
1 c. brown sugar
1 c. dark cocoa powder
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 c. butter, softened
2 large eggs
1/2 c. butter, softened
1/2 c. vegetable shortening
2 tsp. pure vanilla extract
4 c. powdered sugar
Preparation
Step 1Preheat oven to 350°. Line two 8” round cake pans with parchment paper and spray with cooking spray.Step 2 In a large bowl, combine flour, sugars, cocoa powder, baking soda, baking powder, and salt and whisk until thoroughly combined. Add butter and mix with a hand mixer on low speed until the dough starts to come together in a mass. Add eggs and mix until thoroughly combined. The mixture should feel sandy.Step 3Press dough into prepared baking pans, then press a large fork around the edges of the cookie to make indentations similar to Oreos. Bake until cookies are slightly crackly on top, about 20 minutes. Let cool in pan for 10 minutes before inverting onto cooling racks to cool completely. Step 4Meanwhile, make filling: In a large bowl, combine butter, vegetable shortening, and vanilla. Beat with a hand mixer until smooth and fluffy. Gradually add sugar, about 1 cup at a time, and mix until smooth. Step 5Gather filling into a large ball then, on a piece of parchment paper, pat it into a large disc approximately 8" in diameter. Step 6Transfer one of the cookie layers to a serving dish. (Save the prettier of the two for the top layer.) Place filling on top of cooled cookie then top with remaining cookie, indentation side-up. Slice into wedges and serve with milk.
