Description
These are the cookies of my childhood. When I opened the door of my Gram’s fridge to find a plate of these whipped cream filled rich cakey chocolate joys, I felt loved. (Dairy free)
Ingredients
Scale
- 8 Tablespoons coconut oil (120 g)
- 2/3 cup sugar (133 g)
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract or paste
- 1 and 1/2 cups all-purpose flour (195 g)
- 6 Tablespoons dark cocoa powder such as Hershey’s Special Dark (30 g)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brewed coffee, cold (118 mL)
Filling
- 1 cup canned coconut cream or coconut whipping cream
- 2 Tablespoons powdered sugar
- 1/2 tsp vanilla extract or paste
Instructions
- Preheat the oven to 350 F (180 C).
- Line two baking sheets with parchment. Set the racks on the oven in the upper and bottom thirds. This will let you bake 2 sheets at the same time.
- Beat the coconut oil and sugar in the bowl of a stand mixer until it is fluffy.
- Add in the egg and vanilla and beat until you have a smooth mixture.
- Whisk the flour, cocoa, baking powder and salt in a small bowl.
- Add about 1/3 of the flour mixture to the coconut oil mixture, then mix until the flour just disappears.
- To finish the batter, add in half of the coffee, another 1/3 of the flour, the rest of the coffee, then the rest of the flour. Mix each addition briefly before adding the next.
- Finish off by scraping the bowl all the way to the bottom and folding the batter over on itself a few times so the batter is well mixed.
- Scrape the batter into a large soup spoon, then slide it off your finger onto one of the prepared sheets. Finish scooping all the cookies onto the baking sheets.
- Bake for 6 minutes.
- Open the oven and spin the baking trays 180 degrees, then swap them from top to bottom and bottom to top.
- Bake for another 6 minutes. They’re done when the middle springs back on one of cookies when you lightly press it.
- Let the cookies cool completely on a wire rack.
- When you’re ready to serve them, whip the whipping cream with the powdered sugar and the vanilla for the filling with a stand mixer or a hand mixer until it holds stiff peaks.
- Flip over one of the cookies and spoon a scoop of the whipped cream on top.
- Cover the whipped cream with a second cookie to make a sandwich.
- Fill the rest of the cookies.
- Serve the cookies on a large platter immediately.
- Save any extra cookies in the fridge, covered for up to 2 days.
Notes
- Make it with dairy: If dairy doesn’t bother you, feel free to use heavy whipping cream in place of the coconut cream, and swap in milk for the coffee. Do NOT however make these with butter. The original recipe calls for shortening, and I can attest that using butter in place of shortening here makes for a cookie that is too crisp and flat.
- Prep Time: 5 minutes
- Additional Time: 10 minutes
- Cook Time: 12 minutes
- Category: Family favorites
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 169
- Sugar: 6
- Sodium: 81
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 1
- Protein: 2