I'm still adding a few last-minute recipes to my cookbook that I'm planning on self-pubbing by Christmas.
Imagine my surprise and joy when trying to develop the "perfect" chocolate brownie cookie I
accidentally whipped up my grandmother's old Whoopie Pie/Moon Pie
recipe. It wasn't planned as I haven't had her recipe in my hands since
I was a Tween. I was simply fiddling with a cookie recipe, and
accidentally had these come out of the oven.
grandmother) made hers with Carob powder, I made these with Cocoa
powder, but either way works wonderfully. My "tasting crew" at my
favorite local diner all gave me thumbs up on these, so I figured it's
worth posting here. Pictures will come later.
The key to these is the way they are mixed, so read the instructions before you start pouring stuff into the bowl.
What you'll need for the cookies:
1 cup butter, softened (nuked in the microwave works too)
1 cup Cocoa powder (I prefer Nestle or Hershey's_
1 1/2 cups granulated sugar
2 teaspoons vanilla
2 1/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt (optional)
Wax paper (just a little piece will do)
Preheat oven to 375 degrees Fahrenheit.
the sugar and butter really well. Turn off the mixer, add in the Cocoa
powder and mix on low/medium speed until really well mixed then increase
the mixer speed. Add in the eggs and vanilla, mix until "fluffy" or
well blended. Add in the baking soda, flour and salt and mix well BY
HAND, until all the flour is incorporated.
balls and place on a cookie sheet lined with parchment paper (non-stick
may work too). Place wax paper over the cookies and press flat using
the bottom of a glass (if you don't have waxed paper, you can dip the
glass in some cocoa powder to keep it from sticking).
Bake for 8 minutes, remove from the cookie sheet after a few minutes and let cool completely.
What you'll need for the icing:
3 cups powdered sugar
1/2 cup melted butter
2 tsps. vanilla
2-3 tablespoons milk
all of the ingredients in the mixing bowl. Start out slow, scrapping
the sides until it is all incorporated, it will be thick at first. Add 1
tablespoon of milk, increase the mixer speed and continue mixing,
continue adding milk until the icing is of the right consistency (thick
but spreadable). When it looks "right" whip it for a few minutes more
until it gets fluffy.
Place the icing in a frosting bag
or baggie that you will cut the end off of and pipe the frosting onto a
cookie bottom and top with another cookie. If the frosting is a bit
loose, place the cookies in the freezer or fridge for a few minutes and
it will firm up. I would not suggest spreading the icing on as you
would a cake, the cookies are a bit too fragile to hold up to that.
Serve with milk and don't worry about the calories!