May 28, 2010
Chocolate Sandwich Cookies with Vanilla-Cream Filling (Homemade Oreos)
1 ¼ cups (175g) all-purpose flour
½ cup (45g) unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups (300g) sugar
½ cup + 2 tablespoons (141g/1 ¼ sticks) room-temperature, unsalted butter
1 large egg
1/2 cup (1 stick) room-temperature, unsalted butter
2 cups (280g) sifted confectioners' sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 190ºC/375ºF.
In a or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons (I used a small round scoop) of batter and place on baking sheet. Slightly flatten the dough. Bake for 9 minutes (I baked mine for 10),
To make the cream, 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, drop a teaspoon size of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream and press.
Recipe inspired by: