¾ cup all-purpose fl our
¼ cup unsweetened Dutch-processed
cocoa powder
½ cup packed light or dark brown sugar
Pinch of salt
Pinch of baking soda
6 tablespoons unsalted butter, at room
1 tablespoon milk
1 teaspoon vanilla extract
1 cup Sugar Cookie Dough


1. combine the flour, cocoa powder, sugar, salt, and baking soda in the bowl of a food processor.
Pulse several times to mix thoroughly.
2. Drop in the butter 1 tablespoon at a time and pulse to create a crumbly mixture. Then with the food processor running, drizzle in the milk and vanilla. Pulse until the mixture starts to stick
together, about 1 minute.

3. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper
and set aside. Turn the dough out onto
  a lightly floured surface. Roll out the dough until it is a little less than ¼ inch thick. Use a 1- to 2-inch round or square cookie cutter to cut out the cookies, and
reroll any scraps.

4. Place the cookies on the baking sheet with at least ½ inch between cookies.
Bake until set, 10 to 12 minutes. Allow the cookies to cool completely on a wire
rack before filling.

5. To fill, dollop about a teaspoon of the sugar cookie dough on the flat side of a cookie, and then sandwich with another cookie, giving a little turn to evenly spread the filling.