Chocolate chip whoopie pies

These are simply dreamy. Two cakey cookies sandwiched with delightful chocolate ganache… what could be better? Although these require a little time and a few steps, each is simple and there’s not a lot to go wrong. Perfect for a cosy autumnal or winter treat, curled up with a movie, my eldest little helper whispered, “These are the best cakes ever…” High praise. And I reckon he’s not wrong.

Chocolate Chip Whoopie Pies

Makes 10

Ingredients

115g butter or baking spread
150g light brown sugar
1 egg, beaten
1 tsp vanilla extract
250g plain flour
1 tsp bicarbonate of soda
pinch of salt
150ml soured cream
100g dark chocolate chunks/chips

Filling

150g dark chocolate
115g unsalted butter
150ml double cream

Method

Cookies

  1. Preheat your oven to 180°C/160°C fan/gas mark 4 and line two baking sheets with baking paper or reusable liner.
  2. Beat your butter and sugar together with a hand or stand mixer until it’s pale.
  3. Add the vanilla and egg and combine.
  4. Mix together the flour, bicarbonate of soda and salt in a separate bowl.
  5. Add half of the flour mixture to the wet mix and combine.
  6. Pour in your soured cream and mix.
  7. Add the rest of the flour and combine until it’s all nicely mixed together.
  8. Add half your chocolate chunks (50g) and stir them through.
  9. Divide your mixture into 20 – you’ll need two cookies for each pie – space them out on your trays (you may need to bake them in batches if they don’t all fit on your two baking sheets).
  10. Sprinkle over the other half of your chocolate chunks.
  11. Bake for 10-12 minutes, until they’re just firm to touch.
  12. Leave them to cool on your baking sheets for a few minutes, then transfer them to a cooling rack.

Filling

  1. Pop your chocolate and butter in a bowl over a saucepan of simmering water and leave, on a low heat, until they’ve melted, stirring occasionally to help the process along.
  2. Take off the heat once it’s melted and combined, and leave to cool for 20 minutes.
  3. Stir in the cream and pop the bowl in the fridge for 15 minutes to firm up. This gives your cookies time to cool as well, otherwise the filling will just run out!
  4. Once everything’s cool and the filling is a spreadable consistency, spread the filling on the flat side of 10 cookies and top with the remaining ten.
  5. Lick the spoon. And the bowl.
  6. Now remember to share them. If you can…

🍪❤️🍪

alwayscake

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