Homemade Oreo Cookies
So I must have had my head in the sand not to know whom Joann Chang from the famous Boston Bakery Flour! I got her cookbook and I have seen so many things that I want to make from it. My niece came over this weekend and saw this recipe in the book and we decided to make them.
When I think of Oreos, I think back to when I was a kid and I thought they were gold in a cookie form. My mother only brought them for special occasions and it was five greedy kids waiting for her to set them on the counter. But as I got older, I stop liking the artificial taste it had. My taste has graduated from Oreos to homemade chocolate chip cookies. But, I wanted to please my niece with her wishes.
So, when you make these cookies believe me you will not have a drop of artificial taste to them. They are very chocolaty and rich. They are a little large for me I think next time I would make them smaller in diameter. However, you should try them this size first if you are a chocolate lover.
My niece took all but three of the cookies home with her.
Homemade Oreo Cookies
Make: 14 to 16 sandwich cookies
Prep Time: Active, 30 minutes
: Inactive, 3 hours
Bake Time: 20-25 minutes
Ingredients:
Cookie
2 sticks (228 grams) of unsalted butter
¾ cup (150 grams) granulated sugar
1 tsp. vanilla extract
1 cup (200 grams) semisweet chocolate chips, melted and cooled
1 egg
1 ½ cups (210 grams) unbleached all-purpose flour
¾ cup (90 grams) Dutch-processed cocoa powder
1 tsp. kosher salt
½ tsp. baking soda
Vanilla Cream Filling
½ cup (114 grams) unsalted butter, softened
1 ⅔ cups (230 grams) confectioners’ sugar
1 tsp. vanilla extract
1 tbs. milk
Pinch of kosher salt
Directions:
1. Melt chocolate chips and allow chocolate to cool slightly.
2. In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.
3. In another medium bowl, stir together the flour, cocoa powder, salt and baking soda until well mixed. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury, at this point use your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.
4. Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into rough log about 10 inches long and 2½ inches in diameter. Place the log at the edge of the sheet of parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2½ inches in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes so to maintain a nice round log. (At this point, the dough log can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month, thaw it overnight in the refrigerator before proceeding.)
5. Position a rack in the center of the oven, and heat the oven to 325°F. Butter a baking sheet or use a silicone-baking mat (I only use these for my baking sheets.)
6. Cut the dough into ¼-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.
7. Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them form the oven. You cannot judge by color because they start out black. Let them cool on the baking sheet to warm or room temperature. They do not have to cool completely before you fill them, but you cannot fill them while they are hot.
To Make the Filling:
While the cookies are cooling, using a stand mixer fitted with the paddle attachment, beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. It will feel like putty. You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)
Scoop about 1 rounded tablespoon of filling onto the bottom of one cookie. Top with a second cookie, bottom-side down, then press the cookie together to spread the filling toward the edges. Repeat until all the cookies are filled.
**Decorative method: Fill a pastry bag with a large star tip (I used a Wilton
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