• Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking sheet or parchment paper. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps. Stir the remaining wet ingredients into the dry ingredients until fully combined and a smooth dough is formed.
• Scoop the dough out 1/2 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Use finger and flatten each dough ball into a smooth flat oval. Leave space between each cookie. Bake in the preheated oven for 10 minutes or until the cookies are golden around the edges.
• Remove the cookies from the oven and allow to cool on the pan at least 15 minutes until firm. Once firm, transfer the cookies to a wire rack and allow to cool completely before applying filling. For extra crisp cookie allow cookies to sit on the rack overnight to completely dry.

Assemble

• Melt the chocolate chips until completely melted and smooth. Turn half of the cookies upside down so the flat side is on top. Spread 1 tsp of the melted chocolate over the flat side of the upside-down cookies. Leave space around the edges.
• Top the filling with a plain cookie. Gently press the cookies together to seal and allow the filling to spread to the edges of the cookie.