-1Earlier in the week my husband and I were watching Unwrapped on the Food Network and there was a show all about pies. My husband then decided that he was craving whoopie pies and chocolate cream pie. Of course I got excited because I had never made either of those so I knew it would be something new I could blog about (sad I know).
I did not want to make the basic chocolate whoopie pie so I decided to make yellow ones with mini chocolate chips in them. I first used a filling recipe that I found online and it was very grainy and sugary (the pictures are taken with this filling) and not my idea of the fluffiness I know as whoopie pie filling. So I scraped out all the filling and whipped up a new batch that was much fluffier than the original.
These little babies definitely were a hit with my husband, between you and me I think he woke up about 3:00 in the morning just to sneak into the kitchen and eat one :). Although I am still not completely satisfied with the filling he liked it and overall they turned out awesome. I think the chocolate chips make a great addition to the basic yellow cookies.
Yellow Whoopie Pies
Adapted from: Sugar and Spice
1/2 cup vegetable shortening
1 cup granulated sugar
2 large egg yolks
2-1/4 cups + 1 Tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla
1 cup mini chocolate chips (lightly coated in flour)
Preheat the oven to 350°F. In a large bowl, cream shortening, sugar and egg yolks. In a separate bowl, sift together flour, baking powder, salt and baking soda. Add dry ingredients to wet ingredients alternately with milk, beating well. Add vanilla at the end. Fold the mini chocolate chips into the batter.
Drop the batter by large tablespoonfuls (ideally a large cookie scoop) onto a greased or parchment-lined baking sheet. Bake for 18 minutes, until the centers of the cookies spring back when lightly touched with your finger. Remove from the oven and place the baking sheet on a rack to cool completely.
Whoopie Pie Filling
Source: Recipe card from high school Foods clas
1 egg white
1/2 cup shortening
1 1/4 - 1 1/2 cup powdered sugar
1/2 tsp vanilla
Whip egg white, add remaining ingredients and whip with electric mixer. Spread filling between 2 cooled cookies.