Chocolate Sandwich Cookies
Homemade Oreos! Courtesy of my friend Sam on LiveJournal (http://copperbadge.livejournal.com).
- Ready In:
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup unsweetened dutch process cocoa
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 - 1 1⁄2 cup sugar
- 10 tablespoons unsalted butter, at room temperature
- 1 large egg
- 1⁄4 cup unsalted butter, at room temperature
- 1⁄4 cup vegetable shortening
- 2 cups sifted confectioners' sugar
- 2 teaspoons vanilla extract
- Set two racks in the middle of the oven. Preheat to 375 degrees.
- In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
- Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
- To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
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Very good cookie and we thought they tasted very close to Oreos. I didn't have dutch processed cocoa, so used natural unsweetened cocoa--omitted the baking powder and added 1/8 tsp more baking soda according to some on-line suggestion for that substitution. Used a melon baller and then flattened with the bottom of a glass that had been dipped in sugar. I will use an even smaller scoop next time (and there will be a next time!!) because with the filling these are really rich, so a smaller cookie might be better. Everyone who tasted them loved them.
I found this Smallburst blog who credited Smitten Kitchen. Rather then re-enter all this the primary difference (and my personal preference) is only use 1 cup of sugar in the cookie batter and use 1/4 dutch process cocoa and 1/4 BLACK cocoa (I had to special order it but worth it!). Small balls of dough will make a decent size cookie (small melon ball scoop works). You can chill and slice but why bother? I bake at 350 for 10 and let cool on the pan. I whip the filling till quite fluffy and makes more than enough..a little goes a long way. If you can control yourself, let the assembled cookies rest for a couple days and then the real "Oreo" flavor comes through. I tend to prefer using butter and coconut oil in place of the shortening in the filling. Making the dough balls about 3/4 inch around I got 2 dozen assembled cookies.