Chocolate Sandwich Cookies

These are soft, chewy, chocolate-y goodness all on their own, but smushed a little bit flatter before baking, they double as excellent sandwich cookies.

1 stick plus 4 tablespoons butter
2 large eggs
2 cups sugar
2 tsp. vanilla

2 cups flour
3/4 cup baking cocoa
1/2 tsp. salt
1 tsp. baking soda

additional sugar

Cream butter and sugar together in mixing bowl, beat in eggs until combined and add vanilla. In a separate bowl, sift flour, cocoa, salt, and baking soda. Add to the butter mixture, beating only until combined. Chill dough until easy to handle, and then roll into one-inch balls (or bigger or smaller, depending on what size you want your cookies). Roll the balls in additional granulated sugar, place on cookie sheet three inches apart, and flatten with a level tool (bottom of glass, etc.). Bake in a 350 degree oven for 8-10 minutes and let cool before assembling sandwiches.

Adjust the baking time as needed for smaller or larger cookies and for fatter or thinner cookies. We made giant sandwiches the first time we made these and then miniature, oreo-sized ones the second time.

Fill with your choice of frosting. We made a peanut butter filling (recipe here), a mint, and an orange (recipes here), and we even had the foresight to write down the ingredients we used!