I'm warning you..if you make these once and share you will forever be at the mercy of your friends family and neighbors. Make them, hide them, eat them in your closet..they are that good.
My Private Note
Units: US | Metric
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened dutch process cocoa
- 1/4 cup black cocoa (or replace with dutch process cocoa)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/4 cup unsalted butter, plus (SOFTEN ALL BUTTER)
- 2 tablespoons unsalted butter
- 1 large egg
- 1Preheat oven to 375.
- 2With a mixer, or an extremely strong arm mix the flour, cocoa, baking soda and powder, salt, and sugar.
- 3Add the butter, and then the egg. Continue mixing until dough comes together in a mass. It will be very thick. YOU MAY NEED TO ADD A LITTLE WATER TO MAKE THE DOUGH STICK TOGETHER. Just add a tiny bit; It needs to be very stiff.
- 4Place small rounded spoonfuls of batter (think about a TBl)on a parchment or foil-lined baking sheet about 2 inches apart. Slightly flatten the dough with the heel of your hand. The cookies will spread very very slightly when baked, so you can fit more than your standard dozen on a sheet.
- 5Bake for 8-9 minutes. Transfer paper or foil sheets with cookies on a rack to cool.
- 6FILLING: Cream butter and shortening (or coconut oil) in a mixing bowl, and gradually beat in the sugar and vanilla. Beat for 2-3 minutes until filling is light and fluffy.
- 7ASSEMBLY: Spoon or pipe filling into the center of each cookie and press together.
- 8Enjoy with a tall glass of milk.
- 9NOTE: You can use vegetable shortening, coconut oil, or even regular butter in the filling. If you use all butter, your filling may 'melt' with time in a room temperature situation. Both shortening and coconut oil will make the filling stable.
- 10NOTE: Black cocoa (which is extra alkaline) gives the cookies the extra dark, black color that our childhood favorites were. You can find this in speciality food stores or order it very cheaply online. If that's too much trouble (although I'll vouch that it's worth it) you can simply replace it with regular dutch processed cocoa for a 'browner' rather than 'black' cookie.
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Nutritional Facts for Homemade Oreos -- Pure Goodness, Minus the Yucky Additives
Serving Size: 1 (897 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 132.4
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 3.0 g
- Cholesterol 16.3 mg
- Sodium 67.7 mg
- Total Carbohydrate 19.5 g
- Dietary Fiber 0.5 g
- Sugars 14.5 g
- Protein 1.0 g