Chocolate Gobs (aka Whoopie Pies)
Classic chocolate gobs (whoopie pies) — soft chocolate cookies sandwiched with a light marshmallow-shortening filling.
Servings: 18 servings
Ingredients
Ingredients
- 2 cups 260 gall-purpose flour
- 1/2 cup 42 gunsweetened cocoa powder
- 1 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1/2 cup 92 gvegetable shortening
- 1 cup 198 ggranulated sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoonvanilla extract
- 1/2 cup 120 mlbuttermilk
- 1/2 cup 120 mlhot water
- 1 1/2 cups 192 gmarshmallow fluff
- 1 1/4 cups 283 gvegetable shortening
- 1 cup 113 gpowdered sugar
- Pinchof salt
- 1 tablespoonvanilla extract
Instructions
Instructions
- Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the 2 cups (260 g) all-purpose flour, ½ cup (42 g) unsweetened cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Set the dry mixture aside.
- In the bowl of an electric mixer, cream ½ cup (92 g) vegetable shortening and 1 cup (198 g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add 1 whole egg, 1 egg yolk, and 1 teaspoon vanilla extract to the creamed shortening and sugar. Beat on medium speed for 1 to 2 minutes, until smooth and fully combined.
- Reduce the mixer speed to low. Add one-third of the dry flour mixture and mix just until combined. Add ½ cup (120 ml) buttermilk and mix again on low until combined. Add the second third of the dry mixture and mix until just combined. Add ½ cup (120 ml) hot water and mix briefly. Add the remaining third of the dry mixture and mix until just combined. Finish by folding the batter a few times with a rubber spatula to ensure everything is incorporated; avoid overmixing.
- Use a medium cookie scoop (about 1½ tablespoons) to drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 5 to 6 minutes, until the cookies are puffed and set. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- Make the filling: In the mixer bowl, beat 1½ cups (192 g) marshmallow fluff and 1¼ cups (283 g) vegetable shortening on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add 1 cup (113 g) powdered sugar, a pinch of salt, and 1 tablespoon vanilla extract; mix until the sugar is incorporated. Increase speed to medium and beat an additional 3 to 5 minutes, until the filling is light and fluffy.
- Assemble the gobs: Pair cooled cookies by size. Using a pastry bag with a round decorating tip or a spoon, spread the filling onto the bottom side of half the cookies. Top each filled cookie with a remaining cookie to form sandwiches, pressing gently to spread the filling to the edges.
- Store assembled gobs at room temperature in an airtight container for up to 4 days.
Equipment
- Oven
- Mixing bowls
- Electric Mixer
- Rubber spatula
- Baking Sheets
- Parchment Paper
- medium cookie scoop (about 1½ tablespoons)
- Wire Rack
- pastry bag or spoon
Notes
Cocoa Powder:Be sure to use unsweetened natural cocoa powder.
Buttermilk:If you do not have buttermilk and need a substitute, follow the instructionshere.
Shortening:I do not recommend making a substitution in the cookie, as the shortening helps the cookie hold its shape. However, if you want to replace half or all of the shortening with butter in the filling recipe, I think that would totally work!
Filling Substitute:For an even more traditional filling, replace this filling with the cooked white icing recipe from myHo Ho Cake.
Doubling: This recipe can easily be doubled.
Mini:Use a small cookie scoop (or about 2 teaspoons of dough). Reduce the baking time by 1 to 2 minutes.
Storage:The whoopie pies will keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Freezing Instructions:Wrapped individually in plastic wrap, the assembled whoopie pies can be stored in an airtight container or ziploc bag for up to 3 months. Thaw overnight in the refrigerator or for a brief time at room temperature.
Buttermilk:If you do not have buttermilk and need a substitute, follow the instructionshere.
Shortening:I do not recommend making a substitution in the cookie, as the shortening helps the cookie hold its shape. However, if you want to replace half or all of the shortening with butter in the filling recipe, I think that would totally work!
Filling Substitute:For an even more traditional filling, replace this filling with the cooked white icing recipe from myHo Ho Cake.
Doubling: This recipe can easily be doubled.
Mini:Use a small cookie scoop (or about 2 teaspoons of dough). Reduce the baking time by 1 to 2 minutes.
Storage:The whoopie pies will keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Freezing Instructions:Wrapped individually in plastic wrap, the assembled whoopie pies can be stored in an airtight container or ziploc bag for up to 3 months. Thaw overnight in the refrigerator or for a brief time at room temperature.