Today’s recipe is definitely kid approved, in fact, these double chocolate chip whoopie pies were made by my 13 year old daughter Olivia and her friends Cassia and Kathryn during a Sunday afternoon baking session. We’ve modified this recipe to include chocolate in the batter as well as additional chocolate chips.
2 cups sifted flour
1 teaspoons salt
1 teaspoons baking soda
1/3 cup cocoa
2 ounces grated milk chocolate
1 cups sugar
1/2 cup hot water
1/4 cup butter
1/4 cup shortening
1/2 cup sour milk
1 eggs
1 teaspoon genuine vanilla exract
3/4 cup chocolate chips
Cream together shortening, butter, sugar until well blended before beating in egg and vanilla.
Sift together dry ingredients with grated chocolate and set aside.
Add milk, cocoa and hot water to the creamed mixture. Then add the dry ingredients. Fold in the chocolate chips.
Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2″ apart. An ice cream scoop works well for this purpose too. Bake at 350 degrees for 10-12 minutes or until centers spring back when touched. Cool completely and fill with Vanilla Cream Frosting.
Vanilla Cream Frosting
Beat together until smooth:
1/2 cup vegetable shortening
1/2 cup butter
Blend in:
4 cups icing sugar
2 tsp good quality vanilla extract
4 to 8 tbsp of milk
Beat at high speed until light and fluffy. Use your own discretion in adding enough milk to get the frosting to a good fluffy spreadable consistency,