I’m Jess from forgivingmartha and I’m thrilled to have the opportunity to share a recipe with you today.
And not just any recipe… a dessert made with chocolate and cream and butter. I’m quite certain that dessert doesn’t exist without butter.
It just so happens that Jenna’s love-bucket, Adam, and I hail from the same small-town Texas area and have been friends for a long, long time. I’ve officially decided that Jenna and I are destined to be great friends, but it’s difficult with her living so far away which means I must first convince her to move Austin!
I know life for Jenna in Northern California must be such a drag.
As for myself, for the past five years, I’ve lived on the East Coast, right outside of New York City in Jersey (fist pump!) and have only recently transported myself to a life back in Texas. Austin is where it’s at now, yee-haw! I’ve always been a bit overly food-centric and rightly so, as my mom and dad are both amazing and adventurous cooks which means I’ve been raised around daily, and often interesting, home-cooked meals.
My own affinity for the kitchen grew post-college when cooking became more of a necessity of life. I was instantly in love with the creative aspect and challenge of creating and trying new things. For me, it’s a lifetime love affair that I enjoy more and more everyday.
Now back to this dessert. Today I’d like to introduce you to the magical powers contained in a dessert that can only be described as heavenly. Chocolate? Check! Cream? Check! Pillowy-soft sugar cookies? Check! All three would be more than perfect alone, and when added together, we have a serious winning combination!
Boston. Cream. Pie. Cookies.
Instead of a traditional vanilla pastry cream, I made a dense, yet lightly sweet, coconut cream filling that is the sticking power between two light and fluffy, cake-like cookies all topped with a rich, chocolaty ganache.
And to whom do we owe thanks? Thanks be to Adam! You’re a peach. I’m now in touch with my new bff, Jenna, and all the wonderful devotees of ELR. Now go on and enjoy some Boston Cream Pie Cookies!
Boston Cream Pie Cookies
makes about 7 cookie sandwiches
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
4 teaspoons vanilla extract
Coconut Cream Filling:
2 large egg yolks
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup coconut milk
1/4 teaspoon vanilla extract
Chocolate Ganache Topping:
2/3 cup heavy cream
1 cup chopped semi-sweet chocolate
1 tablespoon plus 1 teaspoon corn syrup
To make the cookies, whisk the flour, baking powder and salt together in a medium bowl.
In the bowl of a stand mixer (fitted with the paddle attachment), cream the butter and sugar on medium speed until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low, add the flour mixture a little at a time, beating just until combined. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper.
Measure about 1/4 cup of dough for each cookie. Roll the dough into balls then place on the prepared cookie sheets and press to flatten just slightly (just a smidgen – they’ll spread as they bake), spacing them at least 2 inches apart (I baked 6 per sheet).
Bake for 12-13 minutes, or until the edges of the cookies are just set. Don’t overbake or they won’t have the soft texture you want. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for about 5 minutes, then transfer them to the racks to cool completely.
To prepare the filling, whisk yolks until smooth. Combine sugar, cornstarch and salt in a medium saucepan over medium heat. Slowly add coconut milk. Cook, stirring constantly, until mixture begins to thicken.
Pour 1/3 coconut milk mixture into yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring often, until thick, for 4 minutes. Stir in vanilla extract.
Strain mixture through a sieve into a bowl and chill until cold (at least a couple of hours.)
For the ganache, you should heat heavy cream in a saucepan over medium heat. Sir in corn syrup until thoroughly heated. Pour mixture into medium bowl and add chocolate chips; stir until chocolate is melted and smooth. Cool slightly.To assemble, scoop chilled cream on the flat side of a cookie and match with a similar-sized cookie to top. Pour ganache over the top and allow to set… or don’t.