Whoopie Cookie 2/3 cup semi-sweet chocolate chips 1-third cup unsweetened chocolate chips 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa 1/2 tsp baking soda
1/2 tsp salt 3/4 cup softened butter 1-cup lightly packed brown sugar 2 eggs 1 tsp vanilla 1/3 cup milk
Use a double boiler to melt semi-sweet and unsweetened chocolate. Set aside. Sift flour, cocoa powder, baking soda, and salt in a large bowl. Set aside
Mix butter and sugar on medium speed in a standing mixer with a paddle attachment until frothy. After adding each egg, stir well. Mix vanilla into mixture.
Mix in melted chocolate. Alternate milk and dry ingredients in three parts. Stir just to integrate. Use a rounded tablespoon to scoop dough onto a parchment-lined cookie sheet. Chill the cookies.
Heat the oven to 300°. Remove the cookie balls from the fridge and bake them immediately. Bake for 7–10 minutes until the tops break and lose sheen. Let cool to room temperature before assembling.
Filling: 1 cup unsalted butter 4 cups powdered sugar 1/2 tsp salt
Beat butter in a paddle-attached standing mixer until soft. Stir in three parts of powdered sugar and salt until smooth, scraping down the edges.
To assemble, turn one cookie upside down to reveal the flat side. Apply one heaping tablespoon of mint filling to the biscuit and smooth. Cover with another biscuit, pressing the flat side onto the filling.
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