In case you're wondering - yes, I still have a ton of turkey left over. A hefty freezer bag full, actually! Also about 3 pints of turkey stock. Oh man. Turkey. Make it for one night - eat for a month!
But enough about turkey - back to baking! I hosted Koi at my place and she kept me company in the kitchen, always staying close to clean up any bits that would fall on the floor. Unfortunately I had a little mishap with some brown sugar and she licked up quite a few crystals! Not too many though - but enough to make her rather hyper for our evening walk! I think next time she is over while I'm cooking, I'll have to set up a gate so she stays out. Won't stop her cute little face from poking in. Awwwww....Koi. Yes, I'm a proud mum.
I've been trying to develop some recipes of my very own - yes, my own recipes! Baked good recipes! Not the "uh...what am I going to eat for dinner" type of recipes, but methods and ingredients that I know would work. The idea I had in mind was a simple twist on the whoopie pie - a chocolate chip variation! My particular twist would be to brown the butter beforehand and mix in dark brown sugar for a nutty twist.
Without further ado, I present - chocolate chip whoopie pies!
1/2 cup butter (1 stick)
1/2 cup brown sugar (gently packed)
1/2 cup white sugar
1 teaspoon vanilla
1 3/4 cup flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
1/4 cup + 2 tablespoons milk
3/4 cup chocolate chips
Preheat your oven to 350F.
In a small saucepan, brown the butter over medium heat.
When the butter has browned, take off the heat and mix in the sugars, stir to combine, let cool about 5 minutes.
In the meantime, sift together the dry ingredients, set aside.
Transfer the butter & sugar mixture into a mixing bowl and beat for about 2-3 minutes or until fluffed.
Add in the egg and vanilla, mix until incorporated.
Slowly add in the dry ingredients, alternating in 3 portions with milk. Mix well.
Add chocolate chips.
Prepare your cookie sheets - scoop out about 1 tablespoon (for small whoopie pies) or 2 tablespoons (for regular whoopie pies) about 2 inches apart. For a standard 1/2 sheet pan, this would yield about 12 - 16 cookies comfortably. With wet hands, gently shape the cookies (if needed) into even and round portions to ensure even cooking.
For small whoopie pies, bake for about 12-15 minutes. For regular whoopie pies, bake for about 15-18 minutes. Check about a minute before baking time to ensure that the cookies are browning nicely and evenly. The tops should be golden but light and the bottoms should be browned. Let cool.
Frost & sandwich!
*will follow up with seven minute frosting recipe