A Piece of Cake, Bread, Just Desserts, Vegetarian
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Oreooooo’s

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This is the closet you will EVER come to making any chocolate cookie which tastes like an Oreo cookie. I will go as far as saying that if this cookie was in a fight with the all American Oreo, this cookie monster would take him out! They are monstrously huge I tell ya, of course you can always make them smaller, but I was so determined to find a cookie mould that resembled the Oreo shape and pattern, really didn’t mind and I heard no complaints at the office!

These deep dark cookies are made with a peppermint centre another surprise I thought I could fling in there and it works very well. All credit for unlocking the secret recipe goes to Joanne Chang and her cook book ‘Flour‘. The good thing about this recipe is that the dough can be wrapped in cling film and refrigerated for up to 1 week or frozen for up to 1 month, so you don’t have to bake them all at the same time.

Oreoooo Cookies

  • Servings: 18 sandwiches
  • Difficulty: medium
  • Print

For the cookies
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted and cooled slightly
1 large egg
1 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking soda

For the filling
1/2 cup unsalted butter, at room temperature
1 2/3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 tsp Peppermint oil

In a bowl, whisk together the butter and sugar until light and fluffy. Then whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly combined. In another bowl, stir together the flour, cocoa powder, salt, and baking soda. Then stir the flour mixture into the chocolate mixture keep mixing it until the dough comes together, it will start to get stiff at this point. Let the dough sit at room temperature for about 1 hour to firm up.

Transfer the dough to baking sheet paper and then using your hands, shape the dough into a log about 10 inches long and 2 to 2 1/2 inches in diameter. Next roll the paper around the log and refrigerate for at least 2 hours. The log may settle and sink a bit in the fridge; if you like, re-roll it every 15 minutes or so to maintain a nice round log.

Preheat the oven to 325°F (163°C). Butter a baking sheet or line it with parchment paper, then slice the log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the baking sheet. Bake for 20 to 25 minutes, or until the cookies are firm to the touch.

Check them frequently after 15 or 16 minutes, poking them in the middle; as soon as they feel firm to the touch, remove them from the oven. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet.

Mint Cream Filling

If you have a handheld mixer beat the butter until completely smooth and soft, alternatively use a wooden spoon. Add the icing sugar and peppermint and beat until the mixture is perfectly smooth. Add the milk  and mix until smooth. The filling should resemble white peaks and feel. Then once cool, take one of the cookies and spread or pipe on about a table spoon of the cream on to one side of the cookie, placing the other cookie on top.

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