We love baking things that most people would just buy at the supermarket. You know, for fun! One of our favorite projects is homemade Oreos. These things pack a dark chocolate punch, and the buttery filling puts the shortening-based store-bought Oreo filling to shame.
Okay, so now you know what I think of the cookies…but what about everyone else? To see how our Oreos stood up against the store-bought kind, we assembled our minions…er, children…for a taste test. Here’s what they thought!
On taste, our homemade Oreos were the clear winner, being made with melted chocolate and all. (Hardly a shock.) The depth of flavor and the slightly salty-sweet taste were big points in their favor.
Overwhelmingly, our tasters preferred the dunkability (I know, not a real word) of the store-bought Oreos. The few holdouts really liked how the milk soaked into the homemade cookies, but most people didn’t like that the homemade cookies crumbled more than the store-bought.
Overall, the homemade cookies were the clear favorite. Try them, and you’ll see why. Note, however, that your homemade cookies will most likely not be round (mine were rough ovals), and they are larger and richer than store-bought, so just one is enough for most people. (Especially children!)
This recipe is adapted from Joanne Chang’s Flour cookbook, via Make the Bread, Buy the Butter and King Arthur Flour’s website. The obsession with dark chocolate is my own.
What you need:
- For the cookies:
- 2 sticks unsalted butter, melted
- 3/4 c. sugar
- 1 t. vanilla extract
- 1 c. semi-sweet or dark chocolate chips, melted and cooled
- 1 large egg
- 1 1/2 c. flour
- 3/4 c. cocoa powder, Hershey’s Special Dark preferred
- 1 t. kosher salt
- 1/2 t. baking soda
- For the filling:
- 1 stick unsalted butter, softened
- 2 1/2 c. confectioner’s sugar
- 1 t. vanilla extract
- 1 T. milk
- pinch kosher salt
- stand mixer with paddle attachment
- measuring cups and spoons
- baking sheets and parchment or silpats
- knife and cutting board
- cookie spatula
- wire racks (for cooling)
- icing knife
- waxed paper
Time: 45 minutes prep + 2-12 hours chilling + 20 minutes baking
Serves: Makes 2-3 dozen.
Multiplying the recipe: Yes.
To make the dough: In the bowl of a stand mixer, combine the butter and sugar. Mix well. Add the vanilla and melted chocolate and beat. Add the egg and beat until well-combined.
Add the dry ingredients and stir to combine. Allow to rest for 20 minutes. (The dough will look ridiculously un-dough-like. Don’t worry, it will come together.)
Take out two pieces of waxed paper. Divide the rested dough between the two papers and roll each into a roughly 8-10″ long round log, using the waxed paper to keep your hands free of the sticky dough. Try to make sure the ends don’t taper. Refrigerate 2 hours to overnight.
To bake the dough: Preheat the oven t0 325F. Slice the dough logs into 1/4″ slices. On the lined baking sheets, place the dough rounds, about 1″ apart. Bake for 20-25 minutes, until cakey but set. Cool on a wire rack.
To make the frosting and fill sandwiches: Beat all the frosting ingredients together until smooth. Spread 1-2 Tablespoons of filling onto the bottoms of half of the cookies and sandwich each with a plain cookie, bottom-side in.