1 1/4 cup salted butter, softened
2 cups sugar
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
Heat oven to 350.
In the bowl of a mixer, cream butter and sugar on medium until fluffy. Add the eggs one at a time mixing after each addition. Mix in vanilla.
In a medium bowl, combine flour and baking soda. Add slowly to the butter/sugar mixture in the mixing bowl. Beat until combined.
Drop spoonfuls on ungreased cookie sheets and bake for 7-9 minutes. Remove baking sheets to cooling racks and remove cookies after a few minutes to continue cooling.
While cookies cool, make your filling.
1/2 cup shortening
1/2 cup salted butter, softened
1 teaspoon vanilla
1/4 cup cocoa powder
3 cups powdered sugar
4 tablespoons warm water
In the bowl of a mixer, beat the shortening and butter on medium speed until smooth and combined. Beat in vanilla. Add cocoa powder and powdered sugar and beat on low until just combined. Add water and beat on medium high for about 2 minutes or until light and fluffy.
Once cookies have cooled, pipe or spread filling on the flat side of half of them. Gently press another cookie on top of the filling.
For the stripes, microwave 1/2 cup milk chocolate chips and 1 teaspoon vegetable oil in a microwave safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe on top of Fudge Rounds. Refrigerate until chocolate is set.