So, how do you eat your Oreo cookies? Are you a dunker or do lick the vanilla cream first, then the chocolate cookie? Oreo’s happen to be one of America’s favorite store-bought cookie. There’s something about the having a Oreo cookie in the middle of the night when a chocolate craving comes on. As a matter of fact, one of my brothers had to have two Oreo cookies and milk before bed or else he would not go to sleep. Makes you kind of wonder what’s in these things huh? In my household we are major Oreo cookie lovers. Who am I kidding, we like any kind of cookie. The recipe that I have for homemade Oreo’s is “dead on” to quote my daughter Chloe. The chocolate cookie is crisp while the filling is sweet and fluffy. The key to this cookie is using the best cocoa powder so that all you taste is pure chocolate and not a chalky imitation. Your kids will marvel at your baking abilities plus, you can put away a little stash for yourself for those late night chocolate cravings!
1 1/4 cups flour
1/2 c unsweetened dutch process cocoa (I use Hershey brand)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
1/2 cup unsalted butter (room temperature)
Vanilla Cream Filling:
1/4 c unsalted butter (room temperature)
1/4 c vegetable shortening
2 cups confectioners sugar (sifted)
2 tsp vanilla extract
Preheat oven 375 degrees
Line 2 baking sheets with parchment paper
In a bowl fitted with a paddle attachment for an electric mixer combine flour, cocoa, baking soda, baking powder, salt. Mix on low speed to incorporate dry ingredients. Add butter and egg and mix on medium speed until all ingredients are well blended and combine together in a mass.
Scoop rounded teaspoons of batter and roll in hands to form a small ball. Place balls of dough on parchment lined baking sheet. With wet hands slightly flatten each ball of dough. (Important: make sure all cookies are evenly sized) Bake for 7-9 minutes, rotating pans once for even baking. Remove from oven and allow to cool on pans.
Cream Filling – In a mixing bowl fitted with whisk attachment for an electric mixer cream butter and shortening in mixing bowl at low speed, gradually add in the confectioners sugar and finish with vanilla. Once incorporated, turn mixer on high speed and beat for 2-3 minutes until filling is light and fluffy.
To Assemble Cookies- In a pastry bag with 1/2 inch round tip pipe teaspoon sized amounts of cream into the center of one cookie. Place another cookie, equal in size to the first and lightly press to work cream evenly to edges of cookie.
Note: Before assembling cookies, first match each cookie with a cookie similar in size so that cookies will have continuity.
PS. Time is ticking away until our winner is selected! Contest ends August 16th. Remember to comment on TheRavenouskitchen.wordpress.com blog to enter my Christmas in July Giveaway!! Simply tell us what your favorite Christmas cookie is and if chosen, your cookie will be featured as our holiday cookie of the month and will receive a set of ceramic measuring cups by My Souls Window.