Chocolate Whoopie Pies

Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the 2 cups flour, 1/2 cup cocoa, 1 1/4 teaspoons baking soda, and 1/4 teaspoon sea salt. Set this dry mixture aside.

In a large bowl, cream 1/4 lb of the butter with the 1 cup brown sugar until the mixture is light and fluffy. Beat in the 1 large egg and 3/4 teaspoon vanilla until well combined.

Gradually add the prepared dry ingredients to the wet ingredients, alternating with the 1 cup buttermilk. Start and end with the dry ingredients, mixing until just combined.

Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched. Let the baked cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue is cool to the touch, which takes about 5-7 minutes.

Gradually add the remaining 1/4 lb butter, cut into pieces, beating until the mixture is smooth and creamy. Beat in the 1 teaspoon vanilla extract until fully incorporated.