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1
To make the Chocolate Cookies:
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside.
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4
In another large bowl, whisk together the cocoa powder and espresso powder.
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Add the hot coffee and 1/2 cup hot water and whisk until both powders are completely dissolved.
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In a medium bowl, stir the brown sugar and oil together.
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Add this to the cocoa mixture and whisk until combined.
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Add the egg, vanilla, and buttermilk and whisk until smooth.
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Use a rubber spatula to gently fold the dry ingredients into the wet ingredients.
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Make sure to scrape down the sides and bottom of the bowl as you fold.
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Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets about 1 inch apart.
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Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.
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Let the cookies cool completely on the pan while you make the Swiss vanilla filling.
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To make the Swiss Vanilla Filling:
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In a medium bowl, whisk the egg whites and sugar together (and remember to substitute the sugar for the peanut butter filling variation).
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Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl.
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Heat the mixture until the sugar is completely dissolved and the color is a milky white, about 2 to 3 minutes.
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Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed (start slowly at first)until smooth and fluffy, about 5 minutes.
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Remove the whisk attachment and replace with the paddle attachment.
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Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes.
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If the butter-cream looks like it is breaking, dont worry, it will eventually come together.
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Add the salt and vanilla and beat for 5 seconds to combine.
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To assemble the Whoopie Pies:
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Turn half of the cooled cookies upside down (flat side facing up).
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Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
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Place another cookie, flat side down, on top of the filling.
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Press down slightly so that the filling spreads to the edges of the cookie.
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Repeat until all the cookies are used.
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Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
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The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
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Bring the whoopies to room temperature before serving.
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Peanut Butter Filling Variation: Replace the sugar with 1 cup granulated sugar and 1/2 cup light brown sugar (packed tightly).
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Fold in 1/4 cup unsalted smooth peanut butter after adding the vanilla extract.
