Agatha Kulaga and Erin Patinkin, Ovenly 

Ovenly is an award-winning bakery that makes treats that straddle that magical intersection of salty and sweet. Launched in 2010 by friends Erin Patinkin and Agatha Kulaga, Ovenly has been baking up a sweeter world and serving up daily moments of joy through its neighborhood bakeshops across New York City and its many wholesale partners. Ovenly has also pioneered radical responsibility and is dedicated to creating quality jobs, providing awesome career opportunities for all folks, and to reducing its environmental impact. Find more at

Choco Sammies

Yield: 2 dozen sandwich cookies


For The Cookies 

7 oz. Guittard Eureka Works 62% Cacao, chopped (a little over 1 cup chopped)

⅔ cups butter, at room temperature

2 cups granulated sugar

2 whole eggs

6 ½ T molasses

4 tsp apple cider or white vinegar

3 cups + 1 T all purpose flour

¾ cups dark cocoa powder

1 T baking soda

½ tsp salt

3.5 oz Guittard Eureka Works 62% Cacao, chopped (a little over ½ cup chopped)


For The Berry Marshmallow Fluff 

¾ cup granulated sugar

¾ cup plus 2 tablespoons light corn syrup

¼ cup water

Egg whites from 2 large eggs

1 teaspoon powdered gelatin

1 T water

1 T + 1 tsp salt

2 T + 2 t vanilla extract

1 tablespoon strawberry powder*

Natural red food coloring (optional)


For The Cookies

1. Melt the 7oz chocolate in a bowl placed over a pot of simmering water. When

fully melted, remove from heat and set aside to cool slightly.

2. In a stand mixer with a paddle attachment, cream the butter and sugar,

scraping down the sides of the bowl as needed.

3. Add eggs, one at a time, mixing well after each addition.

4. Slowly pour in the molasses, vinegar and melted chocolate.

5. In a separate bowl, whisk together flour, cocoa, baking soda, and salt.

6. Add half of the flour mixture to the butter mixture and mix until just

combined. Scrape down sides of bowl.

7. Mix the 3.5 oz of chopped chocolate into the second half of the flour mixture

to coat the chocolate. Add into the dough and mix until well combined with

no streaks of flour or butter.

8. Divide dough in half. Lightly flour a countertop and roll out each half to be

1/4 inch thick.

9. Place dough sheets on parchment lined pan and chill in refrigerator for 30

minutes to 1 hour.

10. Preheat oven to 350 degrees Fahrenheit.

11. With a 2 inch circle cookie cutter, cut 48 circles out of chilled dough. Dough

scraps can be rerolled once to roll out more circles.

12. Bake at 350F until cookies have small cracks on surface about 6-8 minutes.

13. Remove cookies from oven and let cool on the sheet pans.

14. Once the cookies are cooled fill with berry marshmallow fluff.


For The Berry Marshmallow Fluff

15. Combine sugar and corn syrup in a large pot. Add water to wet the sugar.

Cook until it reaches 240F.

16. In a separate bowl, whisk together gelatin and 1 tablespoon of water.

17. Meanwhile, whip the egg whites in a stand mixer with a whisk attachment on

low speed. Egg whites should become frothy but not reach a peak.

18. When sugars have reached 240F, add in gelatin and whisk into the hot


19. Turn the mixer to high speed and slowly pour heated sugar mixture into egg

whites, pouring along edge of the bowl to avoid splattering.

20. Whip until the mixture has increased in volume and holds a medium peak.

21. Add the salt, vanilla, strawberry powder while mixer is on..

22. Add natural red food coloring drop by drop until it turns a light pink (or the

desired color is reached). Whip until color is fully incorporated.

23. Assemble cookie sandwiches. Place marshmallow fluff into piping bag and

pipe small dollops onto cookies or spread marshmallow fluff onto cookies

with a small spatula.

24. Store any remaining fluff at room temperature in a sealed container for up to

3 days.

*Strawberry powder can be made by grinding dehydrated strawberries in a spice

grinder or food processor until fine.

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