Double Chocolate Sandwich Cookies

Prepare your workspace: Line two baking sheets with Reynolds® Parchment Paper. Set aside. (5 minutes)

Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside. (5 minutes)

Cream butter and sugar: In a large bowl, using an electric mixer, beat the softened butter on medium-high speed for 30 seconds until smooth. Add the powdered sugar and hazelnut extract (or vanilla extract). Beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed. (5 minutes)

Incorporate wet and dry ingredients: Beat in the egg until fully incorporated. Gradually add the flour mixture, beating until just combined. Stir in the mini chocolate chips using a wooden spoon. (10 minutes)

Chill the dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or until the dough is firm enough to handle. (60 minutes)

Preheat and shape: Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator. Shape the dough into 1-inch balls and place them 2 inches apart on the prepared cookie sheets. (10 minutes)

Flatten the cookies: Place a sheet of parchment paper over the dough balls. Using the bottom of a glass or measuring cup, gently flatten each ball into a circle approximately 1 1/2 inches in diameter. Remove the top sheet of parchment paper. (5 minutes)

Bake: Bake for 8-10 minutes, or until the tops of the cookies are set and slightly firm to the touch. (10 minutes)

Cool: Transfer the cookies, still on the parchment paper, to a wire rack to cool completely. (30 minutes)

Assemble: Once the cookies are cooled, spread a rounded teaspoon of chocolate-hazelnut spread onto the flat side of half of the cookies. Top with the remaining cookies to create sandwiches. (15 minutes)

Serve: Enjoy your freshly made Double Chocolate Sandwich Cookies immediately, or store them in an airtight container for later.