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1.
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Preheat oven to 375F.
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Line a baking sheet with parchment paper or a silicone baking sheet.
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2.
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Place unsweetened and semisweet chocolate and butter in a medium microwave-safe bowl.
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Heat at 75 percent power until softened, about 2 minutes.
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Stir, and continue to microwave until completely melted, about 2 minutes more.
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Whisk sugar, eggs and vanilla into chocolate mixture until smooth.
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Sift flour, cocoa, baking powder and salt into another bowl.
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Gradually whisk dry ingredients into wet ingredients until moistened.
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Fold batter together using a rubber spatula.
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Do not over mix.
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3.
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Drop heaping tablespoons batter onto prepared pan, 1 inch apart.
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Bake until cookies spring back when lightly touched, about 6 minutes.
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Cool cookies slightly.
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4.Transfer half cookies to a rack.
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Turn remaining cookies on pan over-flat side up.
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Place a marshmallow on top each flipped cookie; return pan to oven.
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Cook just until marshmallow begins to soften and puff, about 3 minutes.
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Cool marshmallow topped cookies slightly, about 2 minutes.
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Top with remaining cookies, pressing lightly to make sandwiches.
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Cool whoopee pies completely on wire racks.
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Serve.
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Calories: 180
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Total Fat: 10 grams
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Saturated Fat: 6 grams
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Total Carbohydrate: 25 grams
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Protein: 3 grams
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Sodium: 130 milligrams
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31
Cholesterol: 50 milligrams
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32
Fiber: 1 gram
