Serving Size:

• Around 6 cookies

Ingredients

• 3/4 cup butter, softened

• 3/4 cup brown sugar

• 1/3 cup granulated sugar

• 1 egg

• 2 tsp vanilla extract

• 1 cup flour

• 1 cup Oreos, crushed (about 11 cookies)

• 1/3 cup cocoa powder

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tbsp cornstarch

• 1/2 tsp salt

Chocolate Mousse

• 5 oz semi-sweet chocolate chips

• 1 1/2 tbsp butter

• 1 cup heavy whipping cream, cold

• 3 egg whites, room temperature

• 3 tbsp sugar

Whipped Cream

• 1/3 cup heavy whipping cream

• 3 tbsp sugar

• 1/2 tsp vanilla extract

Topping

• Chocolate shavings

Instructions

Step 1

• Preheat oven to 350F (180C). Butter/spray 4 “cake pans and line the bottom with parchment paper and set aside.

Step 2

• Beat butter until it’s fluffy or turns an off-white colour (about 3 minutes).

Step 3

• Add in brown sugar and granulated sugar and mix until fluffy (about 2 minutes).

Step 4

• Add the egg and vanilla extract and mix well.

Step 5

• Add the flour, cocoa powder, crushed Oreos, baking soda, baking powder, cornstarch and salt. Mix until a soft dough forms.

Step 6

• Use a 0.5 ounce cookie scoop and add it to your pan. Smoosh the dough down and push a little dough up the side (about 1/2 an inch), to create a pie shape.

Step 7

• Bake for 13 minutes, or until cookies have puffed up.

Step 8

• Once cookies are out of the oven, use a cup to gently push the cookies down the centre to achieve a pie look. Let them sit in the pan for about 10–20 minutes to cool, before removing (this helps to remove them from the pan easier and without breaking them).

Step 9

• For the chocolate mousse: Melt the chocolate chips and butter on a double boiler, let it cool. In a stand mixer, with the whisk attachment, whip the coled heavy whipping cream to soft peeks. Next, whip the egg whites to soft peeks, adding the sugar as it whips. Add half of the whipping cream to the cooled chocolate and fold, then add the remaining whipping cream and mix. Lastly, add all the whipped egg whites at once and mix (the faster you fold in the whipped egg whites, the better volume you will get)! Let the mousse cool in the fridge for about 45 minutes-1 hour (you don’t want it to fully set because you want to be able to fill the cookies).

Step 10

• For the whipped cream: In a stand mixer, with the whisk attachment, whip the cold heavy whipping cream to stiff peeks, adding the sugar as it whips. Once it gets to stiff peeks, add the vanilla extract. Fill the whipped cream into a piping bag fitted with an open star tip, and set aside.

Step 11

• Add about 3-4 tbsp of the chocolate mousse into the cooled cookies, or until they are filled up. Pipe a star in the centre of the cookie using the whipped cream and sprinkle some chocolate shavings on top.