Preheat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar. Add the egg, 2 tsp vanilla extract, and 1 Tbsp whole milk, mixing until combined.
Gradually add the dry ingredients into the wet ingredients and mix until a thick and combined cookie dough forms.
Scoop 1 tablespoon of cookie dough into a ball and place on the baking sheets, 2 inches apart. Using the bottom of a greased measuring cup or a cookie press, press the dough balls halfway down.
Bake at 350F for 8-11 minutes. Let the cookies rest on the baking sheet to solidify for a few minutes, then transfer to a wire rack to cool completely.
Creme Method:
In a large bowl, add the softened salted butter and cream cheese. Using a hand mixer, beat until combined and smooth. Next, add half of your powdered sugar and mix until smooth, then add in the rest and mix thoroughly.
Now add 0.5 tsp vanilla extract and 2 tsp milk (and the scraped vanilla bean pods) and mix until smooth. Transfer the creme to a piping bag.
To assemble, pipe 1.5 Tbsp of the creme onto the flat side of one cookie, then top with another cookie to create a sandwich.
Serve and enjoy!
