For the pies

¼ pint sour cream
3 oz. unsalted butter, melted and left to cool at room temperature
½ tsp. vanilla extract
1 egg
6 oz. golden caster sugar
½ tsp. salt
2 oz. cocoa powder
7 oz. plain flour
¼ tsp. baking powder
1 tsp. bicarbonate of soda
4oz. chocolate chips (dark, milk, or white)

For the cream filling

10 fl. oz. double cream
3 oz. icing sugar, sifted
½ tsp. vanilla extract

1. In a large bowl, whisk the sour cream and butter together until combined.
2. Add the vanilla extract, egg, sugar and salt and mix until thoroughly combined.
3. Sift in the remaining ingredients and add the chocolate chips. Mix to form a smooth batter. 
4. Cover the bowl with clingfilm and leave in the fridge to set for 30 minutes.
5. In the meantime, whisk all the cream filling ingredients in a medium-sized bowl until soft peaks form. Cover with clingfilm and leave in the fridge to use later.
6. Preheat the oven to or 170º C (325º F) and line two cookie trays with baking paper.
7. Remove the batter from the fridge and gently roll 2 tbsp-sized mounds of the mixture in the palm of your hands. Place about 2 inches apart on the lined trays.
8. Bake for 10-13 minutes or until puffed and springy when touched. Remove from the oven and let the pies cool completely.
9. Spread or pipe roughly 2 tablespoons-worth off cream on one of the pies and gently place the other half of the pie on top. Repeat the same process for all the pies.
10. Share and enjoy!