For Chocolate Cookie:
1 1/4 cups flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups sugar
1/2 cup + 2 Tbs. unsalted butter, at room temperature
1 lg. egg
For the Cream Filling:
1/4 unsalted butter, at room temperature
1/4 vegetable shortening
2 cups sifted powdered sugar
2 tsp. vanilla
Put oven rack in the middle position. Preheat oven to 375 degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix all of the dry ingredients for the cookies. While pulsing, or on low speed, add the butter and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper lined cookie sheet about 2" apart. (The first batch I used bigger amounts of dough and it was really to much. I really do recommend using a tsp. measure as it really helped to get uniform sized cookies.) With moistened hands, slightly flatten the dough. Bake for 9 minutes (I did about 7-8 minutes and think that next time I'll do more like 6-7. I really liked the ones that came out still a tad chewy yet still had crunch and baking them for 9 minutes they were all crunch.), rotating once for even baking. Set cookie sheets on a rack to cool.
To make the cream filling, place the butter and shortening in a mixing bowl and beat at a low speed, gradually beat in the powdered sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until the filling is light and fluffy.
Assemble the cookies by placing a teaspoon sized dollup of the cream in the center of one cookie and the pressing the second cookie on top.