Chocolate Cream Pie Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ cups chocolate sandwich cookie crumbs
- ¾ cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 6 tablespoons unsalted butter softened
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 5.3 ounce container plain Greek yogurt
- 1 ½ cups semisweet chocolate chips
- 1 recipe Chef Gail Sokol’s Chocolate Pudding
- 1 recipe Chef Gail Sokol’s Stabilized Whipped Cream
- Chocolate shavings for sprinkling
Instructions
- Preheat oven to 325° Fahrenheit.
- In a medium bowl, whisk together flour, cookie crumbs, cocoa powder, baking powder, baking soda and salt until well blended. Set aside.
- In a heatproof bowl set over a saucepan of simmering water, melt both chocolates until melted. Allow to cool slightly.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars on medium-high speed until somewhat light.
- Add eggs, one at a time, followed by the vanilla extract.
- On low speed, add the melted chocolate and blend well.
- Add the yogurt and blend on low speed.
- On low speed, add the dry ingredients and blend well.
- Remove the bowl from the motor and fold the chocolate chips into the batter using a rubber spatula.
- Using a 1 ounce ice cream scooper or 2 tablespoons, shape dough into balls and place 1-2 inches apart on 2 parchment lined sheet pans.
- Gently press each ball down slightly. Wet hand slightly so dough will not stick.
- Bake the cookies approximately 16 minutes. Cookies will be soft while hot. They will firm up as they cool.
- Using a small solid measuring cup, gently press down on each hot cookie to make an indentation. Do not press down through the bottom of the cookie.
- Allow the cookies to cool completely. Using an offset spatula place baked cookies onto 2 wax paper lined sheet pans.
- Continue to bake off cookies until dough is used up.
- Drop a tablespoonful of cold pudding in the indentation of each cookie. Top each cookie with whipped cream. Sprinkle each cookie with some chocolate shavings.
- Refrigerate cookies on sheet pans until well chilled.
Notes
Makes approximately 2 dozen large cookies