French Silk Pie Cookies (Print Version)

Chocolate cookies with mousse filling and whipped cream, inspired by French silk pie flavors.

# Ingredients:

→ Cookie Dough

01 - 1 cup unsalted butter, melted and cooled
02 - 1 cup packed brown sugar (light or dark)
03 - 1/2 cup white granulated sugar
04 - 2 large eggs, at room temperature
05 - 1 large egg yolk, at room temperature
06 - 1 teaspoon pure vanilla extract
07 - 2 3/4 cups all-purpose flour
08 - 3/4 cup unsweetened cocoa powder
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1 teaspoon salt
12 - 2 cups Oreo cookie crumbs, blended with filling

→ Chocolate Pudding Mousse

13 - 3.4 ounces chocolate instant pudding mix
14 - 2/3 cup milk
15 - 1 1/2 cups heavy cream
16 - 2/3 cup powdered sugar
17 - 1/8 cup unsweetened cocoa powder
18 - 1 teaspoon pure vanilla extract

→ Whipped Cream Topping

19 - 1/2 cup heavy cream
20 - 1 tablespoon powdered sugar
21 - 1 teaspoon pure vanilla extract

→ Decoration (Optional)

22 - Chocolate curls

# Steps:

01 - In a large mixing bowl, using an electric mixer, blend melted and cooled butter with brown sugar and white sugar on high speed for 2 minutes until light and creamy.
02 - Add eggs, egg yolk, and vanilla extract to the bowl. Mix until homogenous.
03 - Sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to wet mixture along with Oreo crumbs, mixing at low speed just until a thick dough is formed.
04 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Allow dough to rest for 10 minutes to firm up.
05 - Using a 2-tablespoon scoop (2 oz), portion dough into balls and arrange six per baking sheet. Bake one sheet at a time for 11 minutes.
06 - Immediately after baking, press a 1/4 cup measuring cup into each cookie to create a shallow well. Return cookies to oven for 2 additional minutes.
07 - Remove trays from oven and press measuring cup again gently into each cookie to smooth the wells. Let cookies rest 5 minutes, then transfer to a wire rack to cool completely.
08 - Chill a metal mixing bowl and whisk for 10 minutes. In the chilled bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla on high until stiff peaks form.
09 - In a separate bowl, whisk chocolate instant pudding mix with milk until smooth. Allow to thicken for 2 minutes; add a splash of milk if needed for desired consistency.
10 - Gently fold the pudding into the whipped cream using a rubber spatula to preserve airy texture.
11 - Chill another mixing bowl and whisk for 10 minutes. Beat heavy cream, powdered sugar, and vanilla on high until medium peaks form.
12 - With a 1-tablespoon scoop, fill each cookie well with chocolate pudding mousse. Smooth the top with a spatula.
13 - Using a 1-teaspoon scoop, add a dollop of whipped cream slightly off-center on each cookie. Create a swirl with a butter knife.
14 - Sprinkle chocolate curls on the whipped cream, if desired. Refrigerate cookies for several hours to allow mousse to set before serving.

# Notes:

01 - Ensure all dairy components are well chilled before whipping for optimal mousse and cream texture.
02 - Letting the dough rest aids in improved texture and reduces spreading during baking.

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