Chocolate Sandwich Cookies

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Pretty much a black moon/fudge brownie hybrid, soft and quite rich. Icy cold milk is a must with these! Trudy russel's winning entry in the '99 great american family cookie swap, from the land o'lakes site. (prep time includes total baking time; listed cook time is merely per-batch.)

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Steps

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Preheat oven to 350f.

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Combine brown sugar , 3 / 4 cup butter , and water in a heavy 3-quart saucepan.

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Cook over medium heat , stirring occasionally , until butter is melted.

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Add chocolate chips.

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Cook , stirring constantly , until chocolate is melted and smooth.

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Remove from heat.

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Beat in eggs , one at a time , until mixture is smooth.

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Stir in all remaining cookie ingredients.

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Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

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Bake for 6-8 minutes or until set.

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Let stand 1 minute before removing from cookie sheets , and cool completely.

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Meanwhile , combine all filling ingredients except milk in a large mixing bowl.

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Beat at low speed , scraping bowl often.

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Gradually add enough milk to reach desired spreading consistency.

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Spread about 2 teaspoons of frosting onto flat side of one cookie.

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Top with second cookie , flat side down.

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Gently squeeze together.

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Repeat with remaining cookies.

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Store well-wrapped , or in an airtight container.

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Ingredients

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brown sugar, butter, water, semi-sweet chocolate chips, eggs, all-purpose flour, baking soda, salt, powdered sugar, vanilla extract, milk