Ice Cream Whoopie Pie

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
. 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!

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