Receta Homemade Oreos
These Homemade Oreos will put a smile on your kids' face, and perhaps even yours! The cookies' texture is crumbly with intense chocolate flavor, and it is reminiscent of an Oreo. This is an easy, no fuss recipe to follow and it will turn out well. The only minor tweak I did was I made some of them into smaller-sized cookies. I urge you to try this recipe. I bet your family will like it as much as mine did! :-)
Recipe adapted from Flour By Joanne Chang (pg 134)
Homemade Oreos
Ingredients
The Cookies
- 1 Cup (2 sticks/228g) Unsalted Butter, melted and cooled slightly
- 3/4 Cup (150g) Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 Cup (200g) Semisweet Chocolate Chips, melted and cooled slightly
- 1 Large Egg
- 1 1/2 Cups (210g) Unbleached All-Purpose Flour
- 3/4 Cup (90g) Dutch-Processed Cocoa Powder
- 1 tsp Kosher Salt
- 1/2 tsp Baking Soda
- Vanilla Cream Filling
- 1/2 Cup (1 stick/114g) Unsalted Butter, at room temperature
- 1 2/3 Cups (230 g) Confectioners’ Sugar
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Milk
- Pinch Kosher Salt
Method
In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.
In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or a fork, stir the flour mixture into the chocolate mixture. The dough will start to seem as though it’s too stiff, too floury. You may find it easier to switch to mixing it with your hands until the dough comes together and achieves the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.
Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a log about 10 inches long and 2 to 2 1/2 inches in diameter. Place the log at the edge of the paper and roll the paper around the log. With the log fully encased in paper, roll it into a smoother log no more than 2 1/2 inches in diameter. Refrigerate for at least 2 hours or until firm. 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. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (The dough can be wrapped in plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)
Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Butter a baking sheet or line it with parchment paper.
Slice the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared 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. You can’t judge by color because they start out black. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet. (I baked mine for about 16 to 17 minutes)
Make the Vanilla Cream Filling: While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer or even a wooden spoon, beat the butter on low speed for about 30 seconds, or until completely smooth and soft.
Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and beat until smooth. The filling will look like white spackle and feel about the same—like putty. (You can also mix this frosting by hand, using your hands to mix and knead the confectioners’ sugar into the butter. Make sure the butter is very soft.) You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)
To assemble the sandwich cookies: Scoop about 1 rounded tablespoon of the filling onto the flat side of 1 cookie. Top with a second cookie, flat side down, then press the cookies together to spread the filling toward the edges. Repeat with the remaining cookies.