- 2 ounces unsweetened chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter (1 stick)
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons Gluten Free vanilla extract
- 1 cup Gluten Free flour blend
- 1/2 teaspoon xanthan gum
- 1/4 cup natural cocoa powder
- 3/4 teaspoons baking powder
- 3/4 teaspoons fine salt
- 18 large marshmallows
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 50 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more.
Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
Sift the Gluten Free flour, xanthan gum, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 8 minutes.
Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches.
Cool whoopie pies completely on wire racks. Serve.
Store in tightly sealed container for up to 1 week.
A Recipe Conversion of an original by Paula Deen