Chocolate Sugar Cookies

From Smitten Kitchen. For Homemade Oreos. The reverse creaming method works wonders with these cookies and makes them criminally easy to assemble.

2 1/2 c. flour
1 c. Ghiradelli Cocoa Powder
2 tsp. baking soda
1/2 tsp. baking powder
2 c. (or 1 3/4 c. if you’re making oreos) white sugar
1 c. + 4 TBSP. butter, room temp.
2 eggs

Mix dry ingredients in mixing bowl with paddle attachment (not the whisk!). Gently blend in butter and then egg until dough comes together. Drop by teaspoon onto cookie sheet, handroll and press flat with fingers or a cup dipped in sugar. Bake for 9 minutes (no more! no less!) at 350 degrees. Eat them plain with a glass of milk. Or make oreos. Or increase the size of the cookies (maybe a tablespoon or two) and make ice cream sandwiches. I freeze theses and keep them on hand for cravings.

For filling:

1/4 c. butter
1/4 c. shortening (like Crisco or Spectrum if you want organic)
2 c. powdered sugar
2. tsp. vanilla
Beat until fluffy, spoon into pastry piping bag. Pipe by teaspoon dollop onto every other cookie and top with another cookie.