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How to Make

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
Step 2: In a separate bowl on your stand mixer, cream together the brown sugar and the butter until well combined. Slowly mix in the vanilla, then the egg, then the melted chocolate.
Step 3: Slowly add in the flour mixture a little at a time until fully combined. Place the dough in the refrigerator for at least one hour. DO NOT SKIP THIS STEP!!!
Step 4: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
Step 5: Make one inch sized dough balls with a cookie scoop and space them approximately two inches apart. Push them down lightly with the bottom of a glass, and bake for 7 to 10 minutes. Rotate the pan halfway through baking.
Step 6: Let cool on the pan for about two minutes before cooling completely on a wire rack.
Step 7: Let the cookies cool completely before spreading pumpkin buttercream frosting between them and making a sandwich. You can use any flavor buttercream frosting that floats your boat!
Step 8: If you have any left over, store in an airtight container.
TIP: keep the dough in the fridge between batches. DO NOT place dough on a warm pan. If you need to reuse the cookie sheet, run it under cold water to cool it off and dry thoroughly before making the next batch.