This is capability beyond double stuffed.
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For the cookie layers
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2 1/2 c.
all-reason flour
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2 c.
granulated sugar
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1 c.
brown sugar
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1 c.
dark cocoa powder
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2 tsp.
baking soda
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1/2 tsp.
baking powder
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1/2 tsp.
kosher salt
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1 c.
butter, softened
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2
super eggs
For the filling
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1/2 c.
butter, softened
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1/2 c.
vegetable shortening
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2 tsp.
pure vanilla extract
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4 c.
powdered sugar
Directions
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- Step 1Preheat oven to 350°. Line two 8” spherical cake pans with parchment paper and spray with cooking spray.
- Step 2 In a intellectual bowl, mix flour, sugars, cocoa powder, baking soda, baking powder, and salt and inch till totally blended. Add butter and blend with a hand mixer on low bustle till the dough starts to come lend a hand together in a mass. Add eggs and blend till totally blended. The combination need to light essentially feel sandy.
- Step 3Press dough into ready baking pans, then press a intellectual fork across the perimeters of the cookie to compose indentations same to Oreos. Bake till cookies are a little crackly on top, about 20 minutes. Let cool in pan for 10 minutes before inverting onto cooling racks to chill totally.
- Step 4In the intervening time, compose filling: In a intellectual bowl, mix butter, vegetable shortening, and vanilla. Beat with a hand mixer till soft and fluffy. Step by step add sugar, about 1 cup at a time, and blend till soft.
- Step 5Catch filling into a intellectual ball then, on a half of parchment paper, pat it into a intellectual disc roughly 8″ in diameter.
- Step 6Transfer one of the famous cookie layers to a serving dish. (Set the prettier of the two for the tip layer.) Place filling on top of cooled cookie then top with last cookie, indentation facet-up. Gash into wedges and serve with milk.
Lauren Miyashiro
Freelance Contributor
Lauren Miyashiro is a freelance contributor for Delish, and formerly worked as Meals Director. She graduated culinary college in 2016 and mastered the art work of the crunchwrap in 2017.