STEP 1:
In a separate bowl:
• 1/2 Cup milk
• 2 tsp Vinegar
Stir together and set aside for 5 minutes.
STEP 2:
• 1/4 cup shortening
• 1/4 cup oil
• 1 Cup sugar
• 1 Lg egg
In a mixer • whisk attachment • Medium Speed:
Mix 2 minutes
STEP 3:
• 1 tsp Vanilla
• Milk + vinegar mixture
Add & mix on low speed for 20-30 seconds. (Until incorporated)
STEP 4:
• 12 oz Flour (about 3 Cups)
• 1/2 Cup Cocoa
• 1/2 tsp Salt
Add dry ingredients. Mix on medium speed for 1 minute.
STEP 5:
• 1 tsp Baking Soda
• 1/2 Cup BOILING HOT Water
Add & Mix on low speed for 30 seconds.
STEP 6:
•Preheat oven to 350
•Spray your cookie sheet.
•1 TBSP BATTER
•Bake ⏲️ 8-10 min ❌Do NOT over bake❌ Edges will appear set and the tops are slightly cracking. Remove from the oven and allow to cool for at least 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
STEP 7:
Once cooled, divide cookies evenly into two groups. Spread or pipe the cream cheese frosting (my recipe here) on half of the cookies. Add an unfrosted cookie on top and slightly press down. Optional: dip frosting in sprinkles!
STORING:
REFRIGERATED: SEALED TIGHT up to 1 week.
FREEZER: SEALED TIGHT up to 2 months