I’ve been meaning to make these for forever. The recipe is adapted (more than once) from Joanne Chang’s Flour. I did something I normally don’t do, and went straight for the adaptation instead of the original. The adaptation had two changes that appealed to me: a higher ratio of cocoa powder to chocolate chips, and shortening in the filling. I think the shortening gives the filling a firmer texture, and makes it less buttery. Oreo filling is anything but buttery. The main change I made to the adaptation was to add in some black cocoa (messy, not for the faint of heart – but worth it!). Black cocoa can be ordered from King Arthur Flour.
These cookies are so good. I love the chocolate cookie part without the filling. They taste quite a bit like Oreos… but better, if you ask me. There are a few recipes floating around out there – King Arthur Flour also has one published. Without further ado, here’s my version, adapted from Flour, Bay Area Bites, and Smitten Kitchen. One other thing I liked about this recipe is that the cookies are rolled and cut instead of sliced from a log, which makes a more uniform cookie.
- Homemade Oreos
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1 teaspoon vanilla
3/4 cup semi-sweet chocolate chips, melted and cooled slightly
1 egg, room temperature
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/2 cup Black Cocoa
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
1 1/2 cups sifted confectioners sugar
1 tablespoon + 1 teaspoon vanilla
1. In a medium bowl, whisk together the butter and granulated sugar until well combined. You may also use a stand mixer with a paddle attachment. Mix in the vanilla and chocolate until just combined, and add the egg, continuing to mix until thoroughly incorporated.
2. In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem pretty floury, so you can just mix with your hands if that’s easier. It should have the consistency of Play-Doh.
3. Divide the dough in half and wrap each disk in plastic wrap. Chill in the refrigerator for one hour.
4. Preheat the oven to 325 F.
5. Remove the disks from the refrigerator and let sit at room temperature for 5-8 minutes to make them easier to work with. Using a rolling pin (and a bit of black cocoa powder to combat stickiness), roll out each disk on parchment paper to about 1/4-inch thickness.
6. Using a 1.5-inch cookie cutter, cut out as many circles as you can out of the dough. Quickly bring it back together and re-roll the scraps, repeating the process of cutting out the circles. If it become tacky or difficult to work with, place back in refrigerator for ten minutes to firm back up. Repeat with second disk.
7. Transfer the dough to parchment-lined cookie sheets. Bake for 20-22 minutes or until the cookies are firm to the touch. Check them frequently after 18 minutes. Unfortunately, you can’t judge by color because they’re already black. Allow to cool completely on baking sheet before you fill.
8. To make the filling: place the butter and shortening in a medium bowl and mix at low speed until combined. Gradually add the sugar and vanilla and beat on high for 2-3 minutes until nice and fluffy.
9. Assemble the cookies: use a pastry bag fitted with a 1/2 inch round tip or simply use a teaspoon to scoop out about 1 rounded tablespoon of filling onto one cookie. Place another cookie right on top to spread the filling towards the edges. Repeat until all cookies are filled.
Makes: 16-18 sandwich cookies