Chocolate Cream Topped Chocolate Sugar Cookie (Chilled)

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 ½ teaspoons vanilla extract
1 cup cocoa powder
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough.  Gently roll and flatten slightly. 
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.) 
Place on parchment paper lined aluminum cookie sheets.  Bake at 375 degrees for 10+  minutes.
Let cool completely.  Pipe chilled Chocolate Cream straight from a Ziploc bag with a 1 inch corner trimmed off. Chill until ready to serve. Garnish as desired.  
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Chocolate Cream
20 oz thawed Cool Whip
2 cups semi-sweet chocolate chips
2 Tablespoons Hershey’s chocolate syrup
2 teaspoons vanilla extract
Dash of salt

Melt the chocolate chips and 6 oz Cool Whip in the microwave. Stir until smooth and shiny. Stir in Hershey’s syrup, vanilla extract and salt. Fold chocolate mixture into remaining thawed Cool Whip. Transfer into two (this will make it easier to handle) freezer strength Ziploc bags and refrigerate until ready to use.