Friday, June 8, 2012

Mini Chocolate Chip Whoopie Pies

I'm on vacation visiting my husband's family in Idaho right now. I love visiting here because we mainly lounge around and all our activities revolve around eating. Get up in the morning, breakfast, lounge, lunch, nap, snack, lounge, dinner, lounge, dessert....rinse and repeat. I love not having much to do and I particularly love that there is always food to look forward to around the corner.

Another fun thing is that I have 3 nieces and 1 nephew that I adore. The oldest, Carly, is 2 1/2 and is quite hilarious. I love quizzing her and hearing her funny answers.

I brought her an apron yesterday (it was only appropriate) and she thought it was awesome. So of course we had to bake something. And what do you think I always choose first? Cookies of course. But I thought it would be fun to make them into little whoopie pies with frosting in the middle. [Even though most of the family ate the cookies before I could assemble the pies!]

You can use this recipe for making just the cookies or for filling with frosting and making the cute whoopie pies. The nice thing about these "whoopie pies" is that they are just regular chocolate chip cookies with frosting in the middle, no special pans or instructions needed!


 She is a very good helper!
Did I mention she is quite the character?? 
We had so much fun making these, we hope you do too!




Or if you just want the cookies all by themselves.


The Apron Gal's
TOP 3 TIPS FOR MAKING GOOD COOKIES:
 1. Actually mix the dry ingredients separately from the wet. I know it is a pain to dirty two bowls but it will help distribute your leavening agent and the salt (so you don't get one big bite, yuck).

2. Make sure your butter is the right consistency. Pay attention if the recipe calls for melted, softened, or cold butter. Most cookie recipes call for softened. I leave my butter on the counter for an hour or so if I plan ahead. If not, I put it in a small dish or bowl and defrost for 5 seconds at a time to prevent it melting. The consistency of the butter is one of the most important determinants of whether the cookie consistency will be correct.

3. Bake a test batch of cookies. For these I made one batch (or 6 cookies or even 1 cookie) and decided I did in fact want the entire bag of chocolate chips in the batter and they were a little too thin, so I added more flour. Use this batch to test how long to bake the cookies,
 if it needs more flour, extra chocolate chips etc.

Mini Chocolate Chip Whoopie Pies
cookie recipe courtesy Tollhouse

Makes 6 dozen small cookies or 3 dozen whoopie pies

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) mini chocolate chips
1 container white frosting

Directions

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded teaspoon (or the smallest size cookie scoop) onto ungreased baking sheets.

Bake for 7 to 10 minutes or until golden brown (7 for mini size was perfect, 8 for small size was perfect for me), err on the side of underdone as they will cook more on the cookie sheet. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
[If your cookies spread too thin for your liking, add 2-3 more tablespoons of flour at a time until your batter reaches the desired consistency]

Spread frosting between 2 cookies.

Enjoy!

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