Matt got this recipe from www.kingarthurflour.com and made them last week in place of his usual bread. In all honesty, I am posting this because the pictures I took of the “oreos” match the color scheme on my blog really nicely. How’s that for simple. The cookies were really good and the best part of making them yourself is you can make not just a double stuff, but a triple or a quadruple stuff cookie if you want. Which, to me, is the whole reason for buying Oreos to begin with. I mean…who’s in it for the chocolate cookie? I’ll even post the recipe for those of you who want to make them.
1 cup + 2 tablespoons (7 7/8 ounces) granulated sugar
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
1/2 teaspoon salt
1 teaspoon espresso powder
1 large egg
1 tablespoon water
1 teaspoon vanilla extract
1 1/2 cups (6 1/4 ounces) King Arthur 100% Organic White Whole Wheat Flour or Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounces) black cocoa or Dutch-process cocoa, plus 2 to 3 additional tablespoons for coating the cookies
1 teaspoon + a heaping 1/4 teaspoon unflavored gelatin (you’ll use part of a 1/4- ounce packet)
2 tablespoons (1 ounce) cold water
1/2 cup (3 1/4 ounces) vegetable shortening, trans-fat-free preferred
1 teaspoon vanilla extract
2 1/2 cups (10 ounces) confectioners’ sugar or glazing sugar
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets, or more if you have them; you’ll make 3 to 4 baking sheets’ worth of cookies. Place 2 to 3 tablespoons black or Dutch-process cocoa in an 8″ or 9″ cake pan, shaking to distribute it across the bottom of the pan.
To make the cookies: In a medium-sized mixing bowl, beat together the sugar, butter, salt, and espresso powder. That’s right; there’s no leavening in this recipe, so don’t worry that something’s been left out. Beat in the egg, water, and vanilla, then the flour and cocoa. The dough will be very stiff.
Roll the dough into balls about the size of a chestnut (about 2 level teaspoons). Note: A teaspoon cookie scoop works fabulously here, as well as for the filling. If you don’t have one, consider a purchase; you won’t regret it. As you roll the dough into balls, place them in the cake pan with the cocoa. When you have 6 to 8 balls in the pan, shake gently to roll them in the cocoa, then place on the prepared baking sheets. Repeat with all the dough.
Use the flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten the cookies to about 1/8″ thick. Take a ruler and measure 1/8″; you want to get pretty close to this measurement, for the best-textured cookies.
Bake the cookies for 18 minutes. It’s important to bake them just the right amount of time; too little, and they won’t be crisp; too much, and they’ll scorch. Watch them closely at the end of the baking time, and if you start to smell scorching chocolate before 18 minutes has gone by, take them out. When they’re done, remove the cookies from the oven, and allow them to cool completely, on a rack or on the pan.
While the cookies are cooling, make the filling. Soften the gelatin in a cup with the 2 tablespoons of cold water, then place the cup in a larger dish of hot water and leave it there, stirring occasionally, until the gelatin dissolves and becomes syrupy, 5 to 10 minutes. While this is happening, beat together the shortening, vanilla, and sugar. It’ll seem very dry at first, but will eventually begin to clump together. When this happens, add the dissolved gelatin, and beat until smooth.
Place one level tablespoon filling in the center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task. Place another cookie atop the filling, and squeeze to distribute the filling evenly. Repeat with the remaining cookies. Store in an airtight container.
Yield: about 2 dozen 2″ sandwich cookies.