Whoopie! cookie Ingredients:
- ½ cup canola
- 1 ¾ cup sugar
- 4 oz Tony Chocolonely's dark or milk chocolate (2/3 of a big bar)
- 4 eggs
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¾ cup rye flour
- 2 Tbsp cocoa powder
- 2 Tbsp black cocoa powder (or regular cocoa)
- 1 ½ tsp baking powder
- 2 tsp kosher salt
- powdered sugar for rollin’
Buttercream ingredients:
-
2 egg whites
-
½ cup sugar
-
Just a pinch of salt
-
2 oz Tony's Chocolonely milk chocolate (that's about 1/3 of a big bar)
-
2 Tbsp white sesame tahini
Let's start with cookies
In a double boiler melt the dark or milk chocolate so it’s ready for the coming steps. If ya don’t have a double broiler, a pot full of water with a glass or metal mixing bowl will do just fine!
In a mixer with paddle attachment, mix the sugar and oil until nice ‘n combined. Now get your camera ready for some chocolate action, ‘cause it’s time to pour that melted chocolate in. You know, if ya hadn’t decided to use it as hot chocolate instead yet.
Next, add eggs and vanilla one at a time. Mix ‘em up until they’re combined. Time to add in the dry ingredients! Mix them in until they’re just combined. Now that that’s done, your mixture should look like brownie batter, which is to say, very tempting.
Put your batter in refrigerator at least 30 minutes - 1 hour, until it’s firm. Time to kick back and relax! If you’re looking for an activity to get you through the resting period, it’s just about the perfect amount of time to watch the Bitter Chocolate episode of Rotten on Netflix and learn a thing or two. Oh, and preheat your over to 350.
To finish off your whoopie pie cookies, roll your cool dough into whatever ball size you’re lookin’ for. Then, roll your cookie ball in bowl of powdered sugar and bake ‘em at 350 for 10-12 minutes.
Now for the buttercream
Add egg whites, sugar, and salt in a heat proof bowl. Heat the mixture over a double boiler until the sugar is dissolved and the mixture is warmed through. Mix in a stance mixer (the mixer is real important here) with whisk attachment on high speed until meringue forms and the bowl is cool to the touch. Add butter slowly, scraping the bowl to make sure to get all that creaminess in there. Once the butter is fully incorporated, add melted chocolate and tahini. Salt to taste and seal with a chef’s kiss before enjoying.
