Back to Baked Goods

In case you’re wondering – yes, I still have a ton of turkey left over. A hefty freezer bag full, actually! Also about 3 pints of turkey stock. Oh man. Turkey. Make it for one night – eat for a month!

But enough about turkey – back to baking! I hosted Koi at my place and she kept me company in the kitchen, always staying close to clean up any bits that would fall on the floor. Unfortunately I had a little mishap with some brown sugar and she licked up quite a few crystals! Not too many though – but enough to make her rather hyper for our evening walk! I think next time she is over while I’m cooking, I’ll have to set up a gate so she stays out. Won’t stop her cute little face from poking in. Awwwww….Koi. Yes, I’m a proud mum.

I’ve been trying to develop some recipes of my very own – yes, my own recipes! Baked good recipes! Not the “uh…what am I going to eat for dinner” type of recipes, but methods and ingredients that I know would work. The idea I had in mind was a simple twist on the whoopie pie – a chocolate chip variation! My particular twist would be to brown the butter beforehand and mix in dark brown sugar for a nutty twist.

Without further ado, I present – chocolate chip whoopie pies!


1/2 cup butter (1 stick)
1/2 cup brown sugar (gently packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 3/4 cup flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
1/4 cup + 2 tablespoons milk
3/4 cup chocolate chips


Preheat your oven to 350F.
In a small saucepan, brown the butter over medium heat.
When the butter has browned, take off the heat and mix in the sugars, stir to combine, let cool about 5 minutes.
In the meantime, sift together the dry ingredients, set aside. 
Transfer the butter & sugar mixture into a mixing bowl and beat for about 2-3 minutes or until fluffed.
Add in the egg and vanilla, mix until incorporated.
Slowly add in the dry ingredients, alternating in 3 portions with milk. Mix well.
Add chocolate chips.

Prepare your cookie sheets – scoop out about 1 tablespoon (for small whoopie pies) or 2 tablespoons (for regular whoopie pies) about 2 inches apart. For a standard 1/2 sheet pan, this would yield about 12 – 16 cookies comfortably. With wet hands, gently shape the cookies (if needed) into even and round portions to ensure even cooking.

For small whoopie pies, bake for about 12-15 minutes. For regular whoopie pies, bake for about 15-18 minutes. Check about a minute before baking time to ensure that the cookies are browning nicely and evenly. The tops should be golden but light and the bottoms should be browned. Let cool.
Frost & sandwich!

*will follow up with seven minute frosting recipe

Categories: chocolate chip whoopie pie


Communications specialist by day, baker/cook/triathlete/dog-owner by night. I blog about my adventures inside and outside my kitchen. Come take a look - no big whoop!


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One Comment on “Back to Baked Goods”

  1. October 20, 2010 at 6:15 am #

    Mmm looks delish! haha you could always make congee with the turkey – that's what my mom does every year. The holidays aren't the holidays without some turkey bone congee in the Mah house :p

    Tell me what you love/hate about Being High
    Maintenance, not Bitchy & win a Normann Copenhagen vase from CSN!

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