Oh my. I saw these cookies on Bakerella’s blog a few weeks ago and knew at once I wanted to make them. For me, Oreos are one of the few store-bought cookies that can rival homemade. I love the super dark, almost bitter taste of the dark chocolate wafer against the sweet, white as white cream. I was happy to see in reading through the directions that even though these may look a bit involved, they aren’t complicated.
First make that beautifully dark cookie dough.
Mound and roll it into a cylinder, wrap in wax or parchment paper, and refrigerate (or stick in the freezer for you impatient folks) until you get a sliceable chocolate log.
If you’re perfectionist tendencies take over, you can use a cookie or biscuit cutter to make your cookie rounds absolutely symmetrical (mine did :P). Next time I’ll probably just roll out the dough and use cutters.
Make the cream, then time to assemble! I used a small scoop to get an even amount of cream.
Can you believe I refrained from eating one until the next day? What discipline. ;)
Homemade Oreos – Bakerella (from Flour by Joanne Chang)
- 1 cup (2 sticks/228 grams) unsalted butter, melted and slightly cooled
- 3/4 cup (150 grams) sugar
- 1 tsp vanilla extract
- 1 cup (200 grams) semisweet chocolate chips, melted and slightly cooled
- 1 egg
- 1 1/2 cups (210 grams) unbleached all-purpose flour
- 3/4 cup (90 grams) Dutch-processed cocoa powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup (1 stick/114 grams) unsalted butter, softened
- 1 2/3 (230 grams) confectioners’ sugar
- 1 tsp vanilla extract
- 1 tablespoon milk
- Pinch of kosher salt
In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.
In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the chocolate mixture. Mix with your hands if it helps to combine the two. Let the dough sit for an hour to firm up.
Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
Heat oven to 325° and line baking sheet with parchment paper.
Cut dough in quarter-inch thick slices and place on prepared baking sheet. Bake for about 20 minutes or until cookies are firm to the touch. If your cookies are smaller, adjust the baking time.
Cool and prepare the filling. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about a tablespoon of filling on the bottom of one cookie and sandwich with a second.
Yield – about 18-22 if you make them 2.5″
– a few words about what these taste like …
“better than a Oreo. Because the cream is moist, not dry. You don’t need milk” – husband
“OMG. They’re so good” – sister
“they’re so big. More like whoopee pies.” – mom
My review … they’re definitely tastier than store-bought Oreos. However, one thing I prefer about store-bought is the wafer cookies’ ability to soak up milk. These cookies are much moister (better), but that leads to hardly any milk absorbing when dunked.