This was whoopie pie trial number two, but this time I made chocolate chip whoopie pies.
Adapted from Whoopie Pies By Sarah Billingsley & Amy Treadwell
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 cup mini chocolate chips
Preheat oven to 350 and line whoopie pie pan or cookie sheets with parchment paper or lightly flour.
Sift together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars and beat until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.
In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 3 minutes, until completely combined. Stir in the chocolate chips until just incorporated.
Using a cookie scoop or spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them out at least 2 inches apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 3 minutes before transferring them to a rack to cool completely.