Chocolate Ginger Whoopie Pies

chocolate-ginger-whoopie-pies
Photo by Greg DuPree
Chocolate Ginger Whoopie Pies 3.7 3 5 1
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  • Makes 24 cookies
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 240 calories
    • Fat 12 g (7 g saturated fat)
    • Cholesterol 35 mg
    • Sodium 80 mg
    • Protein 4 g
    • Carbohydrate 33 g
    • Sugar 21 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 24 mg

Make the cookies: Heat oven to 350° F. Line 2 baking sheets with parchment. Whisk together the flour, cocoa, baking powder, and salt in a bowl.

Combine the chopped chocolate and butter in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, milk, ginger, and vanilla until smooth. Add the flour mixture; stir until just combined. Fold in the chocolate chips.

Shape the dough into balls (about 1 tablespoon each) and place 1 inch apart on the baking sheets. Bake, rotating the sheets halfway though, until golden brown around the edges, 8 to 10 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Ingredients

  1. Check For the cookies:
  2. Check 2 cups all-purpose flour, spooned and leveled
  3. Check 1/4 cup natural cocoa powder
  4. Check 1 teaspoon baking powder
  5. Check 1/2 teaspoon fine salt
  6. Check 1/2 pound bittersweet chocolate, chopped
  7. Check 4 tablespoons unsalted butter, at room temperature
  8. Check 1 1/4 cups sugar
  9. Check 3 large eggs
  10. Check 1/4 cup whole milk
  11. Check 1 tablespoon finely grated fresh ginger
  12. Check 1 teaspoon pure vanilla extract
  13. Check 1 cup semisweet chocolate chips
  14. Check For the filling:
  15. Check 1/4 cup heavy cream
  16. Check 6 ounces semisweet chocolate, melted

Directions

  1. Make the cookies: Heat oven to 350° F. Line 2 baking sheets with parchment. Whisk together the flour, cocoa, baking powder, and salt in a bowl.
  2. Combine the chopped chocolate and butter in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, milk, ginger, and vanilla until smooth. Add the flour mixture; stir until just combined. Fold in the chocolate chips.
  3. Shape the dough into balls (about 1 tablespoon each) and place 1 inch apart on the baking sheets. Bake, rotating the sheets halfway though, until golden brown around the edges, 8 to 10 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  4. Make the filling and assemble the sandwiches: Bring the cream to a boil in a small pot. Remove from heat, add the chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly. Form sandwiches with the cookies and about 1 teaspoon filling each.