Place 1 pound mix and 2 oz water into the bowl of a stand mixer fitted with the paddle attachment. Mix for 30 seconds on low speed, scrape down the bowl, mix for an additional 2 minutes on low speed. Using a #30 black scoop, deposit batter onto parchment lined trays and bake at 350°F until cookies have begun to set around the edges. Cool completely. Using a #30 black scoop, deposit one scoop Holland creme on upturned cookie, placing another cookie on top.
Holland Creme, Chocolate