• In a medium mixing bowl, beat Crisco and sugar til fluffy (3-4 minutes)
  
• Add the black cocoa powder, special dark cocoa powder, and espresso powder. Mix til combined (about 1 minute.)
  
• Sift the flour and cornstarch over the cookie dough using a sieve to remove any lumps. Don't skip this step! Add the xantham gum, vanilla, soy sauce and milk. Mix with a spoon or your hand until fully incorporated. The dough will be very thick.
  
• Form the dough into two equal balls. With one dough ball, cut a large piece of plastic wrap and place the dough in the middle. Roll the ball into a log about 1 1/2 inches wide and roughly 8 inches long. Repeat with the second dough ball. Wrap it in the plastic wrap and chill for about 20-30 minutes.
  
• Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. When ready to bake, unwrap the dough log and slice into 1/4 inch rounds. Lay cookies an inch apart from each other on the baking sheet. Reshape the cookies back into circles as needed. You will have enough wafers for approximately 35 cookies.
  
• Bake for 8 minutes. The cookies will still be soft. Remove from the oven and let the cookies sit on the tray until cool (at least 5 minutes). This helps them crisp up! If you like a softer cookie, bake for only 6 minutes.
  

Make the Filling!

• In a medium mixing bowl, beat the butter with the milk, powdered sugar, vanilla, and salt. Fill a piping bag with the filling. Cut a hole in the bottom of the piping bag. You can add a piping tip, but a hole works just fine!
  

Assemble the Cookies

• Pipe a quarter sized dot of filling into the center of one chocolate wafer. Top with a second wafer and gently push down until the cream reaches the edges of the cooking sandwich!
  
• Enjoy with a glass of milk and celebrate the start of summer!