In a mixing bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of the chilled dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden.

In a mixing bowl, whip 1 cup of heavy cream and ½ cup powdered sugar until stiff peaks form. Gently fold in 1 teaspoon of vanilla extract.

Melt 1 cup semi-sweet chocolate chips with 2 tablespoons of vegetable oil in a microwave-safe bowl, heating in intervals until smooth.

Once cooled, spoon a generous amount of pastry cream onto one cookie and top with another cookie. Dip the tops in the chocolate glaze or drizzle it over the cookies.