Bodega Brownie Whoopie Pie

Directions

Preheat the oven to 375°F. Line several large baking sheets with parchment paper.

Make the Whoopie Pie Cookies:   In the bowl of a stand mixer bowl fitted with the paddle attachment (or using one of the alternate methods on page 25), beat the butter on medium-low speed until
fluffy and pale yellow in color, 3 to 4 minutes. Add the brown sugar and granulated sugar and mix on high speed until pale and creamy, 3 to 4 minutes. (Don’t worry if you’re still able to see some brown sugar. As long as it’s coated by your butter, you should be A-OK.) Scrape down the sides and bottom of the bowl and mix on low speed to make sure all the sugar and butter
are combined. Do not skip this step, and make sure no butter or sugar clumps are visible. Add the egg and mix on low until combined.

Scrape down the bowl to get everything well integrated, then add the vanilla and mix on low until combined.

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine. Add one-third of the flour mixture to the mixer bowl with the wet ingredients and mix on low speed for 1 minute.
Scrape down the bowl, then add half the labneh and half the boiling water and mix on low until just incorporated. Add half of the remaining flour mixture and mix on low for 1 minute, then scrape down the bowl. Add the remaining labneh and boiling water and mix on low until just incorporated. Add the remaining flour mixture and mix on  low for 1 minute, then scrape down the bowl and mix again until
just incorporated. Using a 1-ounce cookie scoop (or a spoon—your portions should be 2 tablespoons), scoop the dough onto the prepared baking sheets, leaving 2 inches between the cookies and 1 inch between the cookies and the edges of the pan. You should be able to fit between 8 and 12 cookies per pan, so depending on how many baking sheets you have, you might have to work in batches. Bake for 8 to 10 minutes, until the cookies feel like a perfectly baked cake. Use a cake tester if you have one. (Psst, whoopie pies are cake masquerading as cookies.) Remove from the oven and let cool on a wire rack while you bake your next batch of cookies and make the filling.

MAKE THE FILLING: In the bowl of a stand mixer fitted with the whisk attachment (or, if you’re a virtuoso, in a large bowl with a whisk), beat the melted butter and the cocoa powder on low speed until
compact, about 3 minutes. Add the cream, vanilla, and salt and mix until smooth, about 1 minute. Reduce the mixer speed to low and add the powdered sugar. Mix until just combined and the risk is low that you’ll spray powdered sugar everywhere, then kick the mixer into high gear and mix until glossy and fudgy, about 5 minutes more. Now it’s time to assemble your whoopie pies. Transfer the fudgy
filling to a piping bag fitted with a medium round tip (or just use a cookie scoop or a spoon). Pipe a heaping 1-ounce (2-tablespoon) portion of the filling into the center of the flat side of a whoopie cookie, then sandwich the filling with a second whoopie cookie and place your assembled whoopie pie on a plate or tray. Repeat with the remaining cookies and filling.
MAKE THE CHOCOLATE DRIZZLE: In a small microwave-safe bowl, microwave the chocolate on high power in 15-second intervals, stirring after each, until the chocolate is melted and smooth. Add 2 or 3 spritzes of cooking spray and stir to mix. Use a fork or spoon to drizzle the melted chocolate with gusto over the tops of your whoopie pies, then garnish with candy-coated chocolate chips and enjoy.