German Chocolate Whoopie Pies

By exdircomp

he whoopie pie recipes just keep getting better. I discovered this one at Bon Appétit. In addition to the German Chocolate Filling, their test kitchen added a layer of Chocolate Ganache for a more intense chocolate flavor. This is one of the most delicious whoopie pies ever!

Ingredients

• Ingredients for Cookies:
• 2 cups all purpose flour
• 5 tablespoons unsweetened cocoa powder
• 1-1/8 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature
• 1 cup sugar
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 1 cup whole milk
• Ingredients for German Chocolate Filling:
• 1/2 cup evaporated milk
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1/2 cup 1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups sweetened flaked coconut
• 3/4 cup chopped toasted pecans
• Ingredients for Chocolate Ganache:
• 3 tablespoons heavy whipping cream
• 1/2 cup bittersweet chocolate chips

Preparation

Step 1

Directions for Cookies:
1. Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
2. Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough.

Directions for German Chocolate Filling:
Whisk evaporated milk, egg yolks, and vanilla in heavy large saucepan to blend. Whisk in sugar and pinch of salt. Add butter. Stir constantly over medium heat until mixture thickens and turns golden and instant-read thermometer inserted into mixture registers 175°F to 178°F, 8 to 10 minutes (do not boil).
Remove saucepan from heat, stir in coconut and pecans. Transfer German chocolate filling to bowl and cool completely, stirring occasionally. Cover and chill until filling is slightly firmer, about 1 hour.

Directions for Chocolate Ganache:
Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool ganache until lukewarm but still spreadable, about 15 minutes.

Assembly:
Spread 1 rounded tablespoon German chocolate filling on bottom (flat side) of half of cookies. Place cookies, filling side up, on prepared baking sheet. Spoon 1 teaspoon chocolate ganache onto bottom (flat side) of remaining half of cookies. Place 1 ganache-topped cookie, ganache side down, atop each German chocolate-filled cookie, pressing slightly to adhere.