Ingredients

• 1 1/2 C butter
• 3/4 C granulated sugar
• 2 t vanilla extract
• 7 oz semisweet chocolate, melted and lukewarm
• 1 eg, room temperature
• 1 1/2 C all-purpose flour
• 3/4 C cocoa powder
• 1 t salt
• 1/2 t baking soda
• 1 2/3 C powdered sugar
• 1 T milk

Instructions

1. To make the dough: Beat 1 C butter and the granulated sugar until well mixed. Add 1 t vanilla and the melted chocolate in two parts while continuing to mix, then add the egg and mix well. Combine the flour, cocoa, salt and baking soda, then sift it into the batter in two parts. Mix until there are no dry spots.
2. Tightly roll half the dough into a large piece of plastic wrap, forming a cylinder. Pierce the wrap as need to release trapped air bubbles. Repeat with the remaining dough. Refrigerate until the dough is firm enough to cut.
3. Cut the dough cylinders into 1/4-inch thick rounds, shape them as needed, place them on a baking sheet lined with parchment paper, then bake at 325 for 15 to 20 minutes until they are somewhat firm to the touch. Cool on a wire rack.
4. To make the filling: Mix 1/2 C butter, the powdered sugar, 1 t vanilla, the milk, and a pinch of salt until creamy and smooth. Add more sugar if needed to make a firmer filling.
5. Assemble the cookies, plate and serve.

Source: Linda

Contributed by: Linda