Homemade Oreos
Makes 16
COOKIES
1 cup (2 sticks) unsalted butter, melted
3/4 cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted
1 egg
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon salt
-
In a medium bowl, whisk the butter and the sugar until combined.
Whisk in the vanilla and melted chocolate. Add the egg and stir until well blended. -
In another bowl, combine flour, cocoa powder, baking soda, and salt.
Stir to blend them. 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. -
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, keeping the diameter the same. -
Refrigerate the dough for at least 2 hours, or until it is firm enough to slice
without crumbling. -
Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
-
Remove the dough from the paper. Cut the log into 32 slices, each a quarter-inch. Set them on the baking sheets 1 inch apart.
-
Bake the cookies for 20 to 25 minutes, checking them often after
15 minutes, or until they are firm when touched in the center. -
Cool completely on the sheets.
FILLING
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 2/3 cup confectioners’ sugar, sifted
1 tablespoon milk
Pinch salt
-
In the bowl of an electric mixer, beat the butter on low speed for half a
minute. Add the vanilla and confectioners sugar and beat until smooth. -
Beat in the milk and salt. The filling will look and feel like spackle.
-
Place 1 tablespoon of filling on the flat side of 16 cookies. Press the
remaining 16 cookies on the filling, flat sides against the cream, to evenly
distribute the filling. -
Store in an airtight container for up to 3 days.