Ice Cream Whoopie Pie
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces chocolate chips
2/3 cup coco powder
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda and coco powder onto a paper plate.
Pour the butter into your stand mixer’s work bowl. Add the sugar and brown
sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla
extract in a measuring cup. Reduce the mixer speed and slowly add the
egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients,
stopping a couple of times to scrape down the sides of the bowl. Once
the flour is worked in, drop the speed to “stir” and add the chocolate
chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and
bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half
sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15
minutes, rotating the pans halfway through. Remove from the oven,
slide the parchment with the cookies onto a cooling rack and let sit for at
least 5 minutes.
Scoop a generous portion of vanilla ice cream (Ice cream recipe to follow in next blog post) on
one cookie and top with another choco chip cookie… YUM!