Whatcha Makin' Now?: Chocolaty Chocolate Chip Whoopie Pies


Monday, February 10, 2014

Chocolaty Chocolate Chip Whoopie Pies

I think I speak for most of us when I say I don't need a special holiday like Valentine's Day to treat myself to chocolate. However, it is one of the days that it's socially acceptable to have it all day long. Add this Whoopie Pies to your chocolate filled day to make it extra special.

Do you have big plans on Valentine's Day? Any traditions? Jacob and I hardly ever go out to a restaurant. We usually opt to stay in, watch a movie, and either cook a nice meal or order in. We aren't ones to deal with crowds and packed restaurants. Plus, our wedding anniversary is February 23rd so we usually celebrate that day with date night or a weekend getaway.

These Chocolate Chip Whoopie Pies would make a perfect treat for your friends, co-workers, or your special someone. I LOVE Whoopie Pies; cake-like cookies with a creamy filling, how could you go wrong.

I used Ghirardelli 60% Cacao Bittersweet Baking Chips. Ghirardelli chocolate is so smooth, rich, and melts easily. You can purchase it at nearly any retailer in the baking isle. Our local Target always has it in stock. I love to use high-quality chocolate in desserts; if you're going to all the trouble you should use the best ingredients!

But I couldn't stop with just the Whoopie Pie. I topped each Whoopie Pie with melted Ghirardelli baking wafers because why not. Who doesn't like a chocolaty shell?

Chocolaty Chocolate Chip Whoopie Pies

Chocolaty Chocolate Chip Whoopie Pies

Chocolaty Chocolate Chip Whoopie Pies

Chocolaty Chocolate Chip Whoopie Pies

Whoopie Pies
2 1/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, sofened
4 tablespoons vegetable shortening
1/2 cup sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup whole milk
2 tablespoons whole milk
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup Ghirardelli 60%  Cacao Bittersweet Chocolate Baking Chips, chopped

Preheat oven to 375 degrees. Line baking sheets with parchment paper or baking mats. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter, shortening, sugar, and brown sugar until light and creamy, about 3 minutes. Add the eggs and 1/2 cup milk and beat until combined.

In a small bowl, combine the 2 tablespoons milk, baking soda, and vinegar. Add to the batter. Gradually add the flour mixture and beat on low until combined. Add the vanilla extract and beat on medium for 2 minutes, until completely mixed. Pour in the chopped chocolate and beat on low to combine.

Using a small cookie scoop or tablespoon, drop batter onto the prepared cookie sheets. Bake for 8-10 minutes, or until they just start to turn golden brown. Don't over bake; you want them to be soft and cake like. Transfer to waxed paper or a cooling rack to cool.

Makes about 48 two-inch cakes. Allows cakes to fully cool before adding filling.

Cream Cheese Frosting/Filling
8 ounces cream cheese, softened
8 tablespoons unsalted butter, softened
7 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

In the bowl of a stand mixer, beat together the cream cheese and butter until creamy, 1 minute. Gradually add in the powdered sugar, keeping the mixer on low. Add in the vanilla extract. Increase speed to medium and beat until creamy and smooth, 4 minutes or so.

Spread filling onto 1/2 of the chocolate chip pies. Be generous; you'll have enough and a little leftover. Top with another pie creating a sandwich. You'll end up with about 24 whoopie pies.

Place in the refrigerator to chill, about 15-20 minutes, before moving on and adding the chocolate.

Chocolate Topping
2 cups Ghirardelli Dark Melting Wafers
2 teaspoons canola oil (add one at a time)*

Using a double boiler, or microwave, melt the Ghirardelli chocolate wafers until smooth.

Remove the whoopie pies from the refrigerator and dip the tops into the chocolate so it covers the cookie. Allow chocolate to set before going back and dipping the other side into the chocolate.You could also fully over the whoopie pies if you prefer!!

If the chocolate is too thick, add in 1 teaspoon canola oil to thin. If needed, add 1 more. This will make the chocolate a little thinner to help the process.

Allow chocolate to set before serving. Store in an airtight container.

Source: Slightly adapted from Whoopie Pies Cookbook

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Chocolaty Chocolate Chip Whoopie Pies

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.