Cook Time: 12 minutes
Total Time: 52 minutes
Yield: about 30 (2-inch) cookies
Total Time: 52 minutes
Yield: about 30 (2-inch) cookies
Copycat Oreo chocolate sandwich cookies double stuffed with extra thick vanilla filling.
Ingredients
Cookies:
3 ounces/85g/ 6 tablespoons unsalted butter, room temperature
3 + 3/4 ounces/106.3g / ½ cup sugar
1 + 1/2 ounces/42.52g/ 3 tablespoons brown sugar
3/4 teaspoon salt
1/4 plus 1/8 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon instant coffee powder
1 + 1/2 teaspoons vanilla extract
2 egg yolks
4 ounces/113.4g / ¾ cup all purpose flour (or rice flour), sifted after measuring
3 ounces/85g / 1 cup cocoa powder, sifted after measuring, plus more for rolling out cookies
Filling:(double this for double stuffed Oreos)
2 ounces/56.7g/ 4 tablespoons unsalted butter at room temperature
5 ounces/141.7 / 1 + ¼ cups powdered sugar, sifted
1 teaspoon vanilla extract
a pinch of salt
Instructions
- Using a hand or stand mixer on medium speed cream together butter, both sugars, salt, baking powder, baking soda, espresso powder and vanilla extract about 3 minutes. Beat in egg yolks one at a time.
- Scrape down sides of the mixer. Add flour and cocoa, start mixer on low and mix until combined, the mixture will be thick. Scrape down sides of bowl and knead gently. Form a ball then flatten into a disc.
- Roll out immediately or refrigerate up to 1 week. Bring to room temperature before using.
- Preheat oven to 350 degrees F. Lightly sprinkle sifted cocoa onto a counter or work surface and roll dough out to 1/8" thickness. Slide a thin metal spatula under the dough to help prevent the cookies from sticking.
- Cut out circles with a 2" round cutter or shapes like hearts or pumpkins for Halloween. Lift with the metal spatula and place on cookie sheet, close together is ok because they don't spread much.
- Knead the scraps of dough together, re-roll and cut out until all or most of the dough is used.
- Bake 10 - 12 minutes, or until firm to the touch. If your oven cooks unevenly rotate the cookie sheets halfway through. Allow to cool on baking sheet 5 minutes then remove to wire racks to cool completely.
- Meanwhile make the filling. With a hand or stand mixer cream together butter, powdered sugar, vanilla, and salt on medium speed 5-7 minutes until light, creamy and fluffy.
- You can use a pastry bag fitted with a plain tip, a ziploc bag with a hole in the corner to pipe the frosting on or simply spoon it into the centers, place the top on and smoosh it down in the center. 1 teaspoon of filling = regular oreos or 2 teaspoons or more = double stuff.
- After filling transfer the cookies to an airtight container and refrigerate for several hours to solidify the filling, give it the proper texture and bond it with the wafers.
(Optional step: to add texture to the cookies place remaining dough scraps in a mixing bowl. On low speed beat in 1 teaspoon of hot water or coffee adding more as needed to make a thin paste. Continue adding hot water/coffee slowly, a teaspoon at a time, until the dough has thinned into a paste. When the mixture reaches a frosting-like consistency add it to a piping bag with a very small tip or to a Ziploc bag with a tiny hole in the corner. Pipe a design on the tops of the cookies. A tight cornelli design gives the impression of an Oreo but do any your heart desires.)
Notes
Adapted from Serious Eats
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