• In a Large Bowl mix together your dry ingredients first.

• In a separate bowl mix together the wet ingredients.

• Add wet ingredients to dry ingredients and mix well, until all ingredients are well incorporated.

• Cover with Plastic wrap and refrigerate for 1 Hour. Make chocolate filling.

~ Chocolate filling:

1 - In a small saucepan on medium heat; add in Milk, Butter and Vanilla extract.

2 - Let the Butter melt; stirring occasionally.

3 - Add in Flour, Sugar and Cocoa Powder

4 - Stirring well to combine and remove and lumps.

5 - Cook until Bubbles start to form in the chocolate; turn to low heat and cook for 5 min. Stirring constantly to avoid burning on the bottom and to keep heat consistent.

6 - Transfer to a Heat safe Bowl. And let cool before filling cookies.

•Preheat oven to 350°F and line Baking sheets with Parchment Paper or silicone baking mat.

•After chocolate has cooled; take out the Dough from the Refrigerator. Scoop out 1 TBSP of Dough, place on prepared baking sheet, leaving 3 inches between each Cookie.

•Dip your fingers in Flour, press down gently to flatten and creating a dent in the middle.

•Add 1/2 TBSP of Chocolate filling, gently press down a little.

•Take 1 TBSP of Dough, place on a small piece of Parchment Paper, dust with Flour and flatten with your fingers gently, creating a Round small cookie.

• Take the Parchment Paper with the dough and place on top of filled cookie.

• Gently press on to the Cookie and remove parchment paper slowly.

• Press down sides of cookies to seal if needed.

• Bake Cookies at 350°F for 12-14 minutes (depending on your oven) golden brown.

*Cookies does spread, don't make scoops bigger then 1 TBSP. I used a TBSP measuring scoop.

• Let cool in Baking Sheet for 5 minutes before transferring to cooling rack to cool completely.

Share and Enjoy for Faspa!