“The kid’ll eat the middle of an Oreo first and save the chocolate cookie outsides for last!” Remember that jingle from the 1970’s. This is simply the most decadent treat and perfect for a celebratory occasion. It is totally worth the time and effort to make your own Oreo cookies. If you cannot bring yourself to bake them than you should make your way to one of Joanne Chang’s Flour Bakery shops in the Boston area, because this is her recipe. She makes a gluten free version as well, that rivals this cookie.
You can make the cookies over the course of a few days. Allow 1 hour for the cookie dough to firm before shaping, then several more hours for it to chill before slicing. You can refrigerate the dough for up to 1 week or freeze it for 1 month (defrost in the refrigerator). The filling will keep in the refrigerator for up to 2 days. Let it come to room temperature before using.
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted and cooled
- 1 egg
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
1. In a medium bowl, whisk the butter and the sugar until combined. Whisk in the vanilla and melted chocolate. Add the egg and whisk until well blended.
2. In another 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 finished dough should feel like Play-Doh. Cover the dough with plastic, and set aside for 1 hour or until firm.
3. Place the dough on a long sheet of parchment paper. Use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of the parchment. Roll the parchment around the log. With your hands on the paper, roll the dough into a tighter log.
4. Refrigerate the logs of dough for at least 2 hours, or until it is firm enough to slice without crumbling. The log may settle but don’t worry if you don’t have the time to re-roll it. You can store the log in plastic wrap in the refrigerator for up to one week or the freezer for up to one month. The dough will need to thaw to room temperature before slicing.
5. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper or the silicon (Silpat) sheets.
6. Remove the dough from the paper. Cut the log into 1/4 inch slices. Set them on the baking sheets 1 inch apart.
7. Bake the cookies for 20 to 25 minutes, checking them often starting at 15 minutes, they are done when they are firm in the center.
8. Let the cookies cool completely on the sheets. They have to cool a little before they can be filled.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 2/3 cups confectioner’s sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Pinch of kosher salt
In the bowl of an electric mixer, beat the butter on low speed for 30 seconds or until completely smooth. Add the confectioners sugar and vanilla and beat until smooth. Beat in the milk and salt. The filling will look like spackle. Place 1 rounded tablespoon of filling onto the flat side of the cookie. Press the remaining cookies on the filling, using the flat sides against the cream, to evenly distribute the filling. Store in an airtight container for up to 3 days or in the refrigerator for up to 2 weeks, if they last that long! Makes 16 to 18 sandwich cookies. Enjoy!
Source: Flour Bakery Cookbook