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crumbl french silk pie cookie recipe

French Silk Pie Cookie Recipe

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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 4 oz semi-sweet chocolate, melted and cooled (for the dough)
  • 4 oz semi-sweet chocolate, melted and cooled (for the filling)
  • 1 1/2 cups heavy whipping cream, divided
  • 3 tbsp powdered sugar, divided
  • 1 tsp vanilla extract (for the filling)
  • Chocolate shavings or curls, for garnish

Method
 

  1. Whisk together the 2 1/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl and set aside.
  2. Preheat oven to 375°F (190°C). Beat the 1 cup butter, 1 cup granulated sugar, and 1/2 cup brown sugar on medium-high speed for 3 to 4 minutes until pale and fluffy.
  3. Add the 2 eggs one at a time, beating 30 seconds each, then mix in the 2 tsp vanilla and the first 4 oz melted chocolate until just combined.
  4. Add the flour mixture and mix on low just until no dry streaks remain, about 30 to 45 seconds, then finish folding by hand with a spatula.
  5. Scoop dough into 3-tbsp balls, flatten to 3/4-inch thick, space 3 inches apart on parchment-lined sheets, and bake for 10 to 12 minutes until edges are set. Cool completely on the pan, at least 20 minutes.
  6. Beat 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks, then fold into the second 4 oz melted cooled chocolate mixed with the 1 tsp vanilla for the filling, in 3 additions.
  7. Beat the remaining 1/2 cup heavy cream with the remaining 1 tbsp powdered sugar to soft peaks. Pipe or spoon the silk filling onto each cooled cookie, add a dollop of whipped cream, and top with chocolate shavings.

Notes

The silk filling and whipped cream topping are best made right before serving, but the cookie base can be baked a day ahead and kept at room temperature in an airtight container. If you are baking in batches, keep unbaked dough balls in the fridge between rounds so they do not spread too much sitting out at room temperature.