For the cookies:
    • 3 1/2 cups all-purpose flour
    • 1/4 teaspoon salt
    • 1 1/4 teaspoons baking powder
    • 1 1/4 teaspoons baking soda
    • 3/4 cup dark cocoa powder
    • 1 cup very strong brewed coffee
    • 2 cups firmly packed light brown sugar
    • 3/4 cup canola oil
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk, shaken
For the filling:
  • 5 large egg whites
  • 1 1/2 cups white sugar
  • 2 cups (4 sticks) unsalted butter, cut into 1/2 inch cubes, cool but not cold
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


For the cookies:
    1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
    2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
    3. In another large bowl, whisk together the cocoa powder and hot brewed coffee until completely combined and dissolved.
    4. In a medium bowl, stir together the brown sugar and oil. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk. Whisk until smooth.
    5. Use a rubber spatula to gently fold the dry ingredients into the wet. Make sure to scrape down the sides and bottom of the bowl as you fold.
    6. Use a cookie scoop to drop spoonfuls of dough onto the prepared baking sheets about 1 inch apart. (You can make these any size you like – I made about 30 small sandwiches. Bake time is for tablespoon sized dough balls.) Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted in the center comes out clean. Let the cookies cool completely on the pan while you make the filling.
For the filling:
  1. In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is a milky white, about 2 to 3 minutes, stirring often.
  2. Transfer the egg mixture to the bowl of an electric mixture fitted with the whisk attachment and beat on medium-high speed. Beat until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed until smooth and fluffy, about 5 minutes more. The buttercream will look as though it is breaking, but it will come together.
  3. Add the salt and vanilla and beat for 5 seconds to combine.
  4. To assemble the pies, turn half of the cookies upside down. Use a spoon to drop a large dollop of filling onto the flat side of the cookie or pipe it on. (I piped it, much easier!) Place another cookie, flat side down, on top of the filling and lightly press the cookies together. Repeat until all cookies are filled. Put the whoopie pies in the refrigerator for at least 30 minutes to set. Bring the pies to room temperature before serving.
  5. Store tightly covered in the refrigerator.
  6. I had quite a bit of filling left over, but not to worry…it is slowly being eaten, one spoonful at a time.Image

Chocolate Whoopie Pies

Chocolate whoopi piesChocolate Whoopie Pies

3 cups sugar
1 cup butter, softened
4 large eggs
1/2 cup oil
1 1/2 tablespoons vanilla
6 cups flour
2 cups cocoa powder (unsweetened)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3 cups milk


1 cup butter, softened
1/2 cup shortening
1 1/2 cups marshmallow cream topping
3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup half and half

Preheat oven to 350 degrees. In a large mixing bowl, with an electric mixer, cream butter and sugar together until creamy. Add eggs, oil, and vanilla and mix until well combined. In another large bowl, sift flour, cocoa, salt, baking powder, and baking soda. Alternately add flour mixture and the milk to the egg and sugar blend, mixing well. Using a 1/4 measuring cup or large ice cream scoop (remember, you want them to be uniform), place six circles of batter on a prepared baking sheet and bake for 10 minutes. Remove from oven and allow to cool.

For the filling, combine all ingredients except for the half and half in a large mixing bowl with an electric mixer until a thick, uniform paste forms. Slowly add in the half and half until you reach a thick, creamy texture. You may add more or less half and half, depending on your taste.

Once the cakes have cooled, spread the filling between two cookie cakes. Wrap individual whoopie pies in plastic wrap for best handling and storage.