Chocolate Cream Pies
Today's post started out with much higher aspirations. I was going to make something fancy and do amazing things with props and then life happened. The day called for something soothing. Some people eat soup to soothe their soul, I call your soup and raise you chocolate cream pies. The world needed something a little stronger, something with three types of chocolate and some coffee. Now when some of you make this, you will correctly make the instant coffee and only use a half a cup of it. Today called for the whole packet of instant coffee in 1/2 cup of hot water. I dare you to do it, you will thank me later. These are soft and pillowy cookies and when you get those bites of milk chocolate chunks the world will seem a little better.
Don't let the amount of steps scare you away. It's really not a hard cookie to make. I just like to break things up so there is no confusion.
Chocolate Cream Pies
2 ¼ cup of flour
2 tablespoons of cocoa powder
2 teaspoons of baking powder
¼ teaspoon of salt
1 ½ cups of brown sugar
4 large eggs
1 teaspoon of vanilla bean paste
1 pound of dark chocolate chunked (easier to melt down)
½ cup of French butter or salted, cut into cubes
1 pound of milk chocolate chopped into chunks
½ cup of instant coffee brewed – I used Starbucks’s via
¾ cups of granulated sugar
¼ cup of water
½ cup of light corn syrup
¼ teaspoon of cream of tartar
2 large egg whites, room temperature
1. Move oven racks to the center of the oven and evenly space the second one below. Preheat oven to 350F degrees. Then line two cookie sheets with parchment paper – this is essential. You can use silicone mats if you prefer.
2. Turn the stove to medium high, and fill the bottom of a double boiler halfway up with water. Then place in the top of the double boiler butter and dark chocolate. Stirring frequently to ensure an even melt. When the mixture is completely smooth pull of the double boiler and let cool down.
3. While the chocolate is cooling mix the flour, cocoa, salt, baking powder in a large mixing bowl.
4. Now add the coffee to the melted chocolate mixture. The chocolate and coffee should become a thinner consistency. Place to the side again.
5. Now in a medium size mixing bowl beat eggs, brown sugar, and vanilla till completely smooth. The mixture should be almost the consistency of a good maple syrup.
6. Now add the chocolate mixture to the flour mixture and gently mix in. Finally add in the egg mixture to the chocolate mixture. Mix completely you should see no flour. Finally fold in milk chocolate chunks and shavings.
7. Using a cookie scoop/ice cream scoop (1oz) portion out the batter placing 6 cookies per sheet. Place immediately in the oven and bake for 12 minutes. Immediately remove the cookies and place on cooling racks.
8. While cookies are cooling start making the cream filling. Start by bringing the sugar, water, vanilla, and corn syrup to a slight boil while constantly stirring. The liquid should form a nice thick syrup. Pull off immediately when you get to this consistency and see no sugar crystals.
9. Place the egg whites into a large metal mixing bowl with the cream of tartar and start to whip into stiff peaks. When peaks start to form slowly add in the hot sugar syrup down the side of the mixing bowl, pouring it directly on egg whites will cause you to lose your fluff factor. Keep whipping till it thickens and has a nice glossy sheen to it.
10. Pipe cream filling onto one cookie and sandwich with another cookie. Store in an airtight container. Stays fresh about 1 week. Keep in a non humid area or the cookies will stick together.