Dessert - Chocolate chip whoopie pies recipe

Author: Jose Uhlman  

Chocolate whoopie pies are an American favourite that you can now create at home with this easy to follow, delicious and simple recipe from Jamie Oliver. Make these delicious Chocolate Whoopie Pies (a.k.a. cream-filled sandwich cookies) for St. Paddy’s Day or any time you crave a sweet treat.

Mint Chocolate Chip Whoopie Pies

These classic whoopie pies feature moist, cakey chocolate cookies and a rich mint chocolate chip buttercream filling!
Provided by: Elizabeth LaBau
Total time: 44 minutes
Cook time: 14 minutes
Prep time: 30 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 21

Ingredients:

• 9 1/2 oz all-purpose flour (2 1/4 cups)
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 oz butter (at room temperature)
• 9 1/3 oz brown sugar (1 1/4 cup, lightly packed)
• 3 1/2 oz granulated sugar (1/2 cup)
• 2 eggs (at room temperature)
• 1 tsp vanilla extract
• 2 oz unsweetened chocolate (melted and slightly cooled)
• 8 oz sour cream (1 cup, at room temperature)
• 4 egg whites (at room temperature)
• 7 oz granulated sugar (1 cup)
• 8 oz butter (softened but still cool)
• 1/8 tsp salt
• 1/2 tsp mint extract
• yellow and leaf green food coloring
• 3 oz chocolate (1/2 cup very finely chopped)
• ---
• Lime green shimmer Sixlets (optional)
• Gold Sixlets (optional)

Nutrition:

• Calories: 364 kcal
• Carbohydrate: 47 g
• Protein: 4 g
• Fat: 19 g
• Saturated Fat: 11 g
• Cholesterol: 58 mg
• Sodium: 297 mg
• Fiber: 1 g
• Sugar: 33 g
• Serving Size: 1 serving

How to cook:

1. To Make the Cookies:
2. Preheat the oven to 350 F, and line three baking sheets with parchment paper. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt, and set aside.
3. Combine the butter and both sugars in the large bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 1-2 minutes until the sugars are mixed and well-moistened, with the texture of wet sand. Add the eggs one at a time, then add the vanilla. Add the melted, cooled chocolate and mix on low speed until combined. Scrape down the bottom and sides of the bowl.
4. With the mixer running on low speed, add a third of the dry ingredients. When those are mixed in, add half of the sour cream, then continue to alternate adding the dry ingredients and sour cream, until all of the ingredients are incorporated. Scrape down the bottom and sides of the bowl once more.
5. Scoop 1 1/2-inch balls of batter onto the prepared baking sheets, leaving a few inches between each cookie, as they will spread. Bake for 12-14 minutes, until the cookies are puffed and they spring back lightly when pressed with a finger. Cool on the baking sheets before filling.
6. To Make the Mint Chip Frosting:
7. Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
8. Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
9. Beat the whites on medium-high speed until they are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 10-15 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again.
10. Add the salt, mint extract, and a few drops of yellow and green food coloring, mixing until you have a nice minty green color. Finally, add the finely chopped chocolate and stir it in with a spatula. The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until it softens, then re-whip it to get the fluffy texture back before you use it.
11. To assemble the whoopie pies, fit a pastry bag with a large star attachment. Pipe a swirl of frosting on half of the cookies, leaving a small margin at the edges. Top the cookies with a second cookie, pressing down slightly so the frosting extends to the edge. If desired, press sixlets into the frosting around the edge.

Notes: Chocolate Chip Red Velvet Whoopie Pies, Directions. Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer …

Tags:

chocolate chip whoopie pies recipe mint chocolate chip whoopie pies

Chocolate whoopie pies

Chocolate whoopie pies are an American favourite that you can now create at home with this easy to follow, delicious and simple recipe from Jamie Oliver.
Provided by: Annie Rigg
Total time: 35 minutes
Yields: 14 items
Number of ingredients: 19

Ingredients:

• 275 g plain flour
• 2 tablespoons cocoa powder
• 1½ tesapoons bicarbonate of soda
• 75 g dark chocolate
• 75 g unsalted butter
• 1 large free-range egg
• 125 g light muscovado sugar
• 75 g caster sugar
• 125 g soured cream
• 75 g white chocolate chips
• BUTTERCREAM
• 100 g white chocolate
• 150 g icing sugar
• 100 g unsalted butter , at room temperature
• ½ teaspoon vanilla extract
• GLAZE
• 150 g dark chocolate
• 150 ml single cream
• 1 tablespoon light muscovado sugar

Nutrition:

• Calories: 492 calories
• Fat: 27.2 g fat
• Saturated Fat: 16 g saturated fat
• Protein: 4.9 g protein
• Carbohydrate: 60.9 g carbohydrate
• Sugar: 45.5 g sugar
• Sodium: 0.4 g salt
• Fiber: 1.1 g fibre

How to cook:

1. Preheat the oven to 170ºC/gas 3. Line two large baking trays with greaseproof paper.
2. Sift together the flour, cocoa, baking powder, bicarbonate of soda and a pinch of sea salt.
3. Chop and melt the chocolate with the butter in a heatproof bowl over a pan of barely simmering water. Stir until smooth and set aside to cool.
4. In a large bowl, lightly beat the egg, then whisk in the sugars and soured cream. Stir in the melted chocolate and butter to combine.
5. Add the sifted dry ingredients and 5 tablespoons of boiling water, and mix until smooth. Fold in the white chocolate chips.
6. Spoon 12 even dollops onto each baking sheet, leaving plenty of space between them. Bake on the middle shelf of the oven for 10 to 12 minutes.
7. Leave to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
8. For the buttercream frosting, melt the white chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth, then leave to cool.
9. Sift the icing sugar into a large bowl, add the butter and vanilla, then beat until smooth and light. Add the cooled chocolate and stir to combine.
10. Fill a large piping bag with frosting and pipe onto the flat side of 12 of the whoopies. Sandwich with the remaining cakes.
11. Melt all the glaze ingredients in a heatproof bowl over a pan of simmering water, stirring until smooth. Leave to cool slightly. Spoon over the pies, decorate with sprinkles, if you like, and leave to set before serving.

Notes: 1 Taste Of Home reviews, Review groups:

Chocolate Whoopie Pies

Make these delicious Chocolate Whoopie Pies (a.k.a. cream-filled sandwich cookies) for St. Paddy’s Day or any time you crave a sweet treat.
Total time: 50 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 1 c. all-purpose flour
• 1/4 c. unsweetened cocoa powder
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/2 c. packed light brown sugar
• 4 tbsp. unsalted butter, at room temp
• 1 large egg
• 1/3 c. 2% low-fat milk
• 1/4 c. stout beer
• 2 oz. cream cheese, at room temp
• 1/4 c. confectioners’ sugar, sifted
• 1/2 c. marshmallow crème

Nutrition:

• Calories: 130 calories

How to cook:

1. Heat oven to 375°F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
2. In large bowl, using electric mixer, beat brown sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Alternately add flour mixture and milk, then stout, mixing just until incorporated.
3. Drop level tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on baking sheets 5 min., then transfer to wire rack and let cool completely.
4. While cookies cool, make filling: Using electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow crème and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies, then top with remaining cookies.

Notes: Pumpkin Chocolate Chip Whoopie Pies Recipe by Tasty, Mix the brown sugar and oil. Add eggs and pumpkin, and mix. Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix. Stir in …

Chocolate whoopie pies

Whoopie pies are two soft cookies sandwiched with a delicious filling. Try Simon Rimmer's easy recipe.
Provided by: Simon Rimmer
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 items
Number of ingredients: 11

Ingredients:

• 125g/4½oz butter
• 150g/5½oz chocolate, minimum 70% cocoa solids, plus extra for melting (optional)
• 225g/8oz sugar
• 3 free-range eggs
• 1 tsp vanilla extract
• 250g/8¾oz flour
• 30g/1¼oz cocoa powder
• ½ tsp baking powder
• 18 marshmallows
• Cocoa powder
• Icing sugar

How to cook:

1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
2. Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
3. Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture.
4. Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture.
5. Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes.
6. Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened.
7. Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top.
8. Optional: Melt 100g/3½oz extra chocolate and pour this over the cookies, then set aside to cool.

Notes: Chocolate Whoopie Pies, Preheat the oven to 170ºC/gas 3. Line two large baking trays with greaseproof paper. Sift together the flour, cocoa, baking powder, bicarbonate of soda and a pinch of sea salt. Chop and melt the …