Chocolate Whoopie Pies

Cookies:
Amount	Ingredient
3 c	all-purpose flour
1 1/2 c	unsweetened cocoa powder
1 teaspoon	baking powder
1 tablespoon	baking soda
1 teaspoon	salt
2 c	sugar
2 ea	large eggs
1 c	unsalted butter, softened
2 teaspoons	pure vanilla extract
2 cups	buttermilk, room temperature
Filling:
Amount	Ingredient
8 oz	cream cheese, softened (one package)
3 tablespoons	unsalted butter, softened
3/4 c	powdered sugar
1 1/2 teaspoons	vanilla extract

Make cookies: Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper or Silpat mats Sift together flour, cocoa powder, baking soda, baking powder, salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk and vanilla. Beat until well combined. On low speed, slowly add dry ingredients, mix until combined. Drop 1 1/2 tablespoons of batter onto baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. (Cookies should feel soft but not wet) Allow cookies to cool completely on wire rack. Make filling: Put cream cheese and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add vanilla extract. Add confectioners' sugar, mix until combined. Assemble cookies: Spread about 1-2 tablespoons of filling on the bottom of one cookie. Sandwich with another cookie.

Notes: Cookies can be refrigerated for 3 days. (store in airtight containers and bring to room temperature before serving)

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