Sometimes in order to get through a particularly boring lecture or a tough day I daydream about opening up my own bakery and think about what I would sell. I would want my products to be creative but traditional, unique but recognizable, and above all, I would want them to be irrefutably delicious. Last time I was dreaming about desserts, I had an epiphany. I was thinking about cupcakes. Every bakery sells cupcakes, right? But I’m not crazy about them. They are so hard to eat; I always get frosting on my nose, and it is so difficult to consistently get the perfect proportion of frosting to cake in your mouth. That’s why whenever I get a cupcake, I break off the bottom half and put it on top of the frosting, making a makeshift whoopie pie that allows for the perfect ratio of cake to frosting in every bite. That’s when the epiphany came. I realized that at my bakery, I wouldn’t sell cupcakes, I would only sell whoopie pies.
I immediately shared this revelation with Ari (who has already claimed the CEO position of my bakery, so naturally needed to hear) and she instantly began to think up all sorts of delectable whoopie pies I could make. For the past few months, Ari has been on a tireless hunt for the perfect chocolate chip cookie and she asked if I could make a chocolate chip whoopie pie. We found a recipe online and decided to try it out. We used a different recipe for the cookies themselves (Jacques Torres) but the frosting was from the online recipe. While a cookie clearly isn’t a cake, these are definitely still whoopie pies, and although I want to tamper with the frosting and cookie recipes a little more, these will definitely be sold in our bakery.
BE WARNED. These are not for the faint of heart. They are incredibly sweet and rich and should be approached with caution.
We would also recommend halving this recipe as it makes a ton of cookies. You will have about 5-6 dozen cookies and a dozen whoopie pies from this recipe.
Jacques Torres Chocolate Chip Cookies
*Ari and I adapted this recipe slightly due to budgetary reasons and still loved these cookies
- 1 pound unsalted butter-if you prefer saltier cookies go for salted butter- we did and got mixed reviews on the overall saltiness.
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour- we just used 6 cups + 2 tablespoons all purpose flour, its much cheaper and doesn’t change the cookie too much
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
We used Ghirardelli semi-sweet chocolate chips and they worked great. If you want sweeter cookies go for semi-sweet but I have used bittersweet in the past and I would highly recommend it. If you can find chocolate chunks (we had a tough time so settled for chips) definitely use them!
*If you have time- refrigerate the dough for anywhere between 3-24 hours, this is not necessary though. As far as I’m concerned, it doesn’t change the taste, only the appearance.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- If you have an electric mixer, cream the butter and sugars together. This can also be done by hand, although it is tough. We did it and while it took more time the end result was the same.
- Add eggs, one at a time, mixing well after each addition.
- If using an electric mixer, reduce speed to low and add (both) flour, baking powder, baking soda, vanilla, and chocolate; mix until well combined. If mixing by hand, mix in the dry ingredients in three increments.
- Scoop cookie dough onto baking sheets, about two inches apart
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Chocolate Chip Cookie Buttercream Frosting
- 1 1/2 sticks unsalted butter, room temperature
- 1/4 + 1/8 cup packed brown sugar
- 2 cups powdered sugar
- Pinch of salt
- 3 to 4 tablespoons heavy cream
- 1 1/4 tsp vanilla
- Cream together butter and brown sugar
- Add powdered sugar in increments until smooth- be patient, its hard work to mix by hand but it will get there!
- Add salt and vanilla and 3 tablespoons heavy cream- fully incorporate and if too thick, Add 1 more tablespoon of heavy cream
Assembling the Cookies!
- Invert half of the cooled cookies and put a heaping spoonful of icing onto twelve cookies.
- Find cookies with a similar size and shape to those with icing and place on top.
Ari and I made these cookies in the Butt A kitchen, so they are definitely manageable for a dorm kitchen and this isn’t too much of a time consuming recipe. It is 100% doable with only a bowl, a wooden mixing spoon, measuring cups, aluminum cookie sheets from wesshop and an oven.