photo courtesy of Chris Rochelle @ CHOW
Team 10-2-D-27 made a couple eyebrows twitch, what, with their cookies having not a hint of chocolate brown in the mix. That’s because they used white chocolate in their tasty “Snooki’s Cookie Whoopsies”, a playful take on the classic whoopie pie, this time with bits of white chocolate “teeth”, paying homage to Snooki getting punched in the face. Remember that? Well, after making a batch of these, you’ll get punched in the face with a blast of red velvety/white chocolatey flavor–Kablam! Continue reading for recipe…
Team 10-2-D-27′s
Snooki’s Cookie Whoopsies
Step 1 – Combine Dry Ingredients in a bowl:
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons cocoa powder
Step 2 – In a large mixing bowl – Cream with electric mixer:
Beat 1/2 cup butter room temperature first
Add 2 cups fine granulated white sugar
Step 3 – Add to Butter/Sugar Mixture:
4 eggs – one at a time and mixing after each addition
4 tablespoons buttermilk
4 teaspoons vinegar
3 teaspoons vanilla extract
3 tablespoon red food coloring
Be careful with the food coloring – mixture can splatter and stain!
Add dry ingredients in 4 portions and mix after each addition.
For chocolate lovers – stir in 1/4 cup of mini chocolate chips at this point.
Step 4 – Bake
Scoop batter (I used a cookie scoop from Crate & Barrel and the Martha Stewart Collection to ensure uniform shape and size) onto a cookie sheet lined with a silicone pad or parchment paper.
Bake at 350 degrees for 9-11 minutes or until the tops don’t look too wet and baked through.
If you like them crispier around the edges, as my cousins do, bake at 375 degrees – adjusting the cooking time as needed.
Remove from oven.
If using silicone pad, let cookies rest on the silicone pad ON the cookie sheet for 3-5 minutes, then remove with a spatula and transfer to cooling rack. If cookies are taken off the silicone pad while too warm, you run the risk of the cookies tearing at the bottom as you take them off the pad.
If using parchment paper, move cookies still on parchment paper onto a cooling rack until cool enough to remove from paper with spatula. If you leave the cookies on the cookie sheet too long, the residual heat from the sheet will continue baking the bottoms of the cookies.
Step 5 – Cream Cheese Vanilla Bean Frosting:
Beat with electric mixer until smooth and completely homogeneous:
1 package (8 oz) cream cheese softened
1/2 cup of butter room temperature
1 whole vanilla pod with vanilla beans scraped out
2 tablespoons shaved white chocolate
Step 6 – Add:
4 cups powdered sugar- 1 cup at a time
Refrigerate until ready to use.
Step 7 – White Chocolate Crackle Mixture:
Melt 12 oz of white chocolate in a double boiler or in small batches microwave.
While warm, add teaspoon of butter and whisk.
Reserve a some small broken pieces of white chocolate for “teeth”.
Step 8 – Assembly:
Find two cookies that match in width and shape.
On one cookie, spread white chocolate mixture.
On the other, spread as much cream cheese frosting as you like.
Put two sides together, and VOILA!