Jackie Likes to Eat: Chocolate Whoopie Pies

Wednesday, October 20, 2010

Chocolate Whoopie Pies

One of the desserts I made this past weekend was Whoopie Pies. I never grew up eating them but I've seen them a lot on different blogs. I've seen red velvet, chocolate with peppermint, pumpkin, and chocolate with Peanut Butter Cream Frosting.

I decided to go with the peanut butter frosting for the workshop this weekend. They were a big hit, which always makes me happy, especially when it's the first time I've made something.

Chocolate Whoopie Pies:
(Martha Stewart)

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.

Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.

Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies for 10 minutes; switch the positions of the baking sheets, and rotate each one.

**Note: they spread once they start cooking so be prepared for giant cookies from a little bit of batter.

Remove from oven; let cookies cool on baking sheets for about 10 minutes. Transfer with a metal spatula to a wire rack; let cool completely. Repeat the process with remaining batter.