In honor of Oreo’s March 6th, 100th birthday, I made Homemade Oreos, a recipe from Flour, Boston’s Flour Bakery & Cafe. If you don’t own this cookbook, go buy it. Chef Joanne Chang works magic with eggs, sugar and flour.
The cookies are crisp with a deep chocolate flavor, the filling is thick, creamy and super sweet, and as guests remarked when I made these once before “they are just like an Oreo, only better.” These cookies are delicious, and though they may be America’s Favorite cookie, I wouldn’t say they are mine. I much prefer Spicy Gingersnap Cookies or Peanut Butter Cookies.
Yield: 15 sandwich cookies
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1 tsp. vanilla extract
1 cup semisweet chocolate chips, melted and cooled slightly
1 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 tsp. kosher salt
1/2 tsp. baking soda
Vanilla Cream Filling
1/2 cup (1 stick) unsalted butter, softened
1 2/3 cups confectioners’ sugar
1 tsp. vanilla extract
1 Tbs. milk
Pinch of kosher salt
In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.
In another medium 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. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.
Transfer the dough to a 15×15″ square of parchment. Using your hands, shape the dough in to a rough log about 10″ long and 2 1/2″ in diameter. Place the log at the edge of the sheet of parchment and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2 1/2 ” in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes to maintain shape.
Position a rack in the center of the oven and heat the oven to 325°F. Line a baking sheet with parchment paper.
Cut the dough log into 1/4″ slices. Place the slices 1″ apart on the baking sheet. Bake for 20-25 minutes or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. Let cool on the baking sheet. They don’t have to cool completely before you fill them but they can’t be hot.
To make the filling: While the cookies are cooling, with an electric mixer, beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is completely smooth. Add the milk and salt and again beat until smooth. It will look like white spackle and feel about the same – like putty. Scoop about 1 Tbs. of filling onto the bottom of one cookie. Top with a second cookie, bottom-side down, then press the cookies together. Repeat for the remainder of the cookies.