Delicious Homemade Chocolate Oreos

Set two racks in the middle of the oven and preheat to 375°F (190°C).

1. In a food processor or the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. | 2. While pulsing or mixing on low speed, gradually add the softened butter, followed by the egg. | 3. Continue processing or mixing until the dough forms a cohesive mass.

1. Take rounded teaspoons of the dough and place them on a parchment paper-lined baking sheet, spacing them about 2 inches apart. Aim for about the size of a quarter—this should yield approximately 50 to 60 cookies. | 2. With moistened hands, gently flatten each piece of dough.

1. Bake in the preheated oven for 9 minutes, rotating the baking sheets halfway through for even baking. | 2. Once done, remove the baking sheets and let the cookies cool on a wire rack.

1. In a mixing bowl, combine the softened butter and shortening. | 2. Using low speed, gradually beat in the powdered sugar and vanilla extract until combined. | 3. Increase the mixer speed to high and beat for 2-3 minutes until the filling is light and fluffy.

1. Transfer the cream filling into a pastry bag fitted with a 1/2-inch round tip. Pipe teaspoon-sized blobs of cream onto the center of one cookie. | 2. Place a second cookie of equal size on top of the cream filling and lightly press down to spread the filling evenly to the edges. | 3. (If you prefer, you can simply spoon some filling onto the cookie and press another cookie on top without using a pastry bag.) | 4. Continue this process until all cookies are sandwiched with cream filling.