I’ve never really made any sort of whoopee pie/ sandwich cookie, so I thought that would be a strategic use of my leftover cream cheese icing. I had a few issues with the cookie making, but they worked out ok. They were originally supposed to be a chill-roll-cut kind of cookie, but that was NOT working, so I just made drop cookies. I’m pretty content with them. The cookies themselves are not super sweet, but rather have a pretty intense chocolatey taste, so they pair very well with the icing.
The first few got a little extra icing…
CHOCOLATE COOKIES (makes 24)
- 1 cup flour
- ½ cup cocoa
- 1-1/3 tsp. cornstarch
- 1/3 tsp. salt
- ¼ tsp. baking soda
- ½ cup (1 stick) unsalted butter
- 2/3 cup sugar
- 1-½ tsp. vanilla
- 1/3 cup milk
- In a bowl, sift together flour, cocoa, cornstarch, salt, and baking soda. Set aside.
- Cream together butter and sugar until fluffy.
- Add vanilla and milk to butter mixture.
- Add flour mixture to butter mixture until a dough is formed.
- Freeze dough for 10 – 20 minutes. Preheat oven to 325F.
- Drop tablespoons of dough on cookie tin about 1-½" apart. Bake for 12 – 15 minutes until sides of cookies are relatively firm to touch.
The original recipe called for the dough to be rolled out to 1/8" between two sheets of parchment paper, and to use a circle cutter. Basically treat them like sugar cookies. This did NOT work for me. The dough was way too sticky and was not cooperating, so I did drop cookies instead. If you freeze them a little bit, and get even scoops, the drop cookies work out quite well. The only ones that turned out poorly were the ones I massacred getting out of the spoon. If you can make the roll-chill-cut method work, then props to you!