Start by creaming together the butter and sugar until light and fluffy, about 3–4 minutes. Add in the eggs and vanilla extract, mixing until well combined.

Gradually incorporate flour, baking powder, baking soda, and salt until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, whip the heavy cream and powdered sugar in a bowl until stiff peaks form. Stir in a dash of vanilla extract and chill.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop dough onto the sheet, spacing about 2 inches apart. Bake for 10–12 minutes until golden brown.

Melt chocolate chips with vegetable oil in a microwave-safe bowl until smooth.

Once cookies are cool, pipe the cream filling onto one cookie and top with another. Drizzle chocolate glaze over the tops.