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For the cookies:
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Preheat oven to 350 F.
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In the top of a double boiler (with simmering water in the bottom of the double boiler), melt together butter, bittersweet chips, and unsweetened chocolate. Stir frequently and continue heating until completely melted, smooth and well combined.
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Meanwhile, in the bowl of your stand mixer using a whipping attachment, cream eggs, sugar and cocoa powder for 3-4 minutes on high. Add melted chocolate into the egg mixture, and mix well. Add vanilla, salt, baking powder, and flour, and mix until combined. Fold in the semi-sweet chips.
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Drop tablespoon sized spoonfuls of dough onto a parchment paper lined baking sheet, leaving a couple of inches in between to allow for spreading. Bake at 350 F for 10-12 minutes. Then remove the pan from the oven and let cookies sit sit on the baking sheet 1-2 minutes before removing them to a cooling rack.
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For the frosting:
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In a medium sized bowl combine melted butter and marshmallow creme, using a hand mixer or a stand mixer with whipping attachment. Stir in powdered sugar until fully combined. For a stiffer frosting, add more powdered sugar.
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Pair up the cookies placing similar sized cookies together. Then frost the bottom side of one cookie and sandwich it together with its mate. Store in an airtight container in a cool place.
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Recipe inspired by Espresso Chocolate Chip Brownie Cookies by Just a Taste.
