Recipe of the Day: Chocolate Whoopie Pies

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Chocolate Whoopie Pies
September 1, 2011
Food Network MagazineRecipe courtesy of Food Network Magazine
Fill cakey chocolate cookies with melty marshmallows for a gooey treat. They can be made ahead of time for your Labor Day celebration and stored for up to one week.
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Ingredients
  • 2 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
  • 1/2 teaspoons baking powder
  • 3/4 teaspoons fine salt
  • 18 large marshmallows, (not minis)

    Directions

    • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
    • Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
    • Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
    • Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
    • Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
    • Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
    • Store in tightly sealed container for up to 1 week.

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