EatBay! Share Your Favorite Recipes

In a bowl, toss together 2 cups flour, cornstarch, baking soda and 1/2 t salt; set aside. With mixer on high speed beat 3/4 cup butter until creamy, about 1 minute. On medium speed, beat in 3/4 cup brown sugar and 1/4 cup sugar. Beat in egg and 2 t vanilla, scraping sides and bottom of the bowl as needed. On low speed add dry ingredients to the wet ingredients, beat until a dough is formed. Beat in 1 cup mini chocolate chips. (Dough will be very thick.) Cover bowl tightly with foil, place in refrigerator for at least 30 - 45 minutes. Remove dough from refrigerator and let sit at room temperature for 10 minutes. Form dough into 30 balls, place on parchment paper lined baking sheets.

Bake in a preheated 350 degree oven for 10 minutes or until lightly browned on the sides. (Cookies will look very soft.) Remove from oven, cool on cookie sheets for 5 minutes, place on a wire rack to cool completely.

Prepare filling -- while cookies are cooling. With mixer on high speed, beat 1/2 cup butter until creamy, about 1 minute. With mixer on medium speed, beat in 3/4 cup brown sugar. Turn mixer to low speed, add 1 t vanilla, 1 cup flour and 1/2 t salt. Beat until everything is mixed; mixture will be thick. Add 1/4 cup milk and beat on low for 30 seconds then on high for at least 2 minutes until very creamy. Gently fold in 1 cup chocolate chips.

Place dollops of filling on the bottom side on half the cookies, top with second cookie (bottom side touching filling.) to create sandwiches. Yields 15 sandwich cookies. Store in a airtight container.