Tag Archives: black cocoa powder

Homemade Oreos. Yep, just like the real thing. Only better.

My dear friend challenged us to make homemade oreos. I was worried it couldn’t be done. It couldn’t just taste like an oreo, it had to have the same texture as well. Crunchy cookie, sweet center.

So I set about searching that big internet for oreo recipes.  I found there are two that are most common. This one from Smitten Kitchen and one that is apparently from Thomas Keller. I knew the one from Smitten would be delish, her blog never fails me, but the cookie was chewy. That wasn’t what I was looking for. And the filling had shortening. I despise shortening! So, I went with the Thomas Keller recipe. I was a bit unsure of the filling, since it was basically a white chocolate ganache. That didn’t sound too oreo-y to me, but hey, it might be good, right?

It was good, but it was no oreo. This is the recipe that you will find all over right now claiming to be just like the real thing. It sort of is, but the filling is very obviously not an oreo.  If you don’t like white chocolate, you won’t like this.

The reject cookie. Notice the off-white center? But, we couldn’t let them go to waste and had to eat them.

The cookie part is dead on. If you have the secret ingredient that is: Black Cocoa. That wasn’t in the original recipe but I happened to have some since I like to try new ingredients from KAF.  If you are curious about the differences in all these cocoas, check out this link from David Lebovitz. If you can’t get KAF’s Black Cocoa, try Hershey’s Special Dark.

Back to the cookies. The cookie part is perfect. The filing was not. So I ventured back to Smitten’s filling, still cringing at the thought of using shortening, but at the same time realizing butter would leave me with melting cookies (insert very large sigh here). I headed to Earth Fare and saw they sold Organic Shortening, with just one ingredient, Palm Oil. Ok, still not the greatest ingredient, but in the name of Oreos, sacrifices must be made! And it worked. The filling tasted just like an Oreo.

The “sort of” healthier shortening. 

Now for the semi-bad news: the cookies aren’t exactly quick and easy to make. Ok, the dough is easy, but you will work up a bit of a sweat rolling these thin. But again, in the name of Oreos, sacrifices. Enjoy making this special treat, and don’t forget the milk.

Chocolate Wafer Cookie (Adapted from here)

  • 1 1/2 cups + 3 TB AP Flour
  • 3/4 cup sugar + 1 TB
  • 1/2 cup Dutch process cocoa powder
  • 1/4 cup + 1 TB Black cocoa powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 15 TB unsalted butter, cubed, and chilled

Preheat oven to 350F.

Combine the flour, sugar, cocoa powders, baking soda, and salt in a mixer. On low, add the butter a few pieces at a time. Mix until dough comes together. This will take a long time, around 10 minutes. You will think you did something wrong, but just wait, it will happen!

Form dough into a ball and divide in half. Chill. Once chilled, take half out at a time and roll to 1/8″ if you can, I had trouble with that thin and did 1/4″. It made my life easier and the cookie still turned out great.

Using a cookie cutter that is under 2″ (or bigger, it’s up to you), cut out cookies and place on baking sheet. Bake until done, about 8 to 10 minutes depending on your oven and the size of your cookie.

Let cool completely before filling.

Filling from Smitten

  • 1/2 stick room temp butter
  • 1/4 cup shortening
  • 2 cups sifted confectioners sugar
  • 2 tsp vanilla

Beat until light and fluffy, which will take some effort. It will be very dry and you will again think you’ve done something wrong. Fear not, it will happen and you will soon be eating cookies that taste like oreos, but are so much better.

Take the filling and put into a piping bag (or a plastic baggie) and pipe a small amount of filling onto half the cookies. The filling is stiff, so prepare to use those muscles again. The press another cookie on top and there you have it. Oreos.


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The Cookie that beats up other Cookies

Recently I was watching The Best Thing I Ever Ate: Chocolate on the Food Network (one of the few remaining good shows on that network – jus’ saying). And what do you know, there was the Levain Bakery showcasing one of their most amazing and I’m sure incredibly delicious cookies. I don’t know because I’ve never actually had one before. I just keep seeing them on TV and each time I have to refrain from buying a plane ticket to New York for that very same day. This time they were showcasing their Chocolate Chocolate Chip cookie. Dear God, I think I may have died and gone to heaven! And, at this rate I am going to have to change the name of this blog to “Let’s Talk Chocolate”. I think that is one of those good problems.

My version of the Levain Chocolate Chocolate Chip Cookie.

If you know anything about the Levain Bakery, then you probably know they do not share their recipes. Guess their moms never told them sharing is caring. Or maybe they did, except when it involved a cookie that likely makes them plenty of money, in which case, go moms!  Thankfully we have many other talented bakers out there who are willing to share what they believe to be a very close copy cat recipe. I headed back to the blogger who first introduced me to her copy cat recipe, Lisa Michele. Turns out on the very same page as her Best Chocolate Chip Cookie Ever recipe she also has a Chocolate Peanut Butter cookie, which can easily be adjusted to make a Chocolate Chocolate Chip cookie.

And as luck would have it, I had just ordered two new cocoa powders from King Arthur Flour, their Double Dutch Cocoa Powder and their Black Cocoa. I was very anxious to give these cocoa powders a try in the cookie. (If you don’t have these, I’m sure the cookies will still be amazing, but do try to stay away from not-so-great cocoa powder like Hershey’s and store brands. Those poor quality cocoas will have a detrimental effect on your cookie.)

These are cookies, which means they are very easy to make. I used Lisa Michele’s recipe almost exactly, using the max amount of cocoa she suggests but also adding 1 TB of coffee. In order make them incredibly gooey, you will need to underbake them. However, if you aren’t a big fan of underbaked cookies, they will still taste delightful baked longer.

Fair warning, these are probably some of the most intense chocolate flavored cookies I’ve ever had. They could easily be a brownie. And they do require a scoop of ice cream or a big glass of milk. My dear hubby went crazy for these. I’m sure you will too!

Gooey chocolate chocolate chip cookie with a scoop of coffee ice cream.

Levain Bakery Copycat Chocolate Chocolate Chip Cookies

Modified very slightly from Lisa Michele

  • 2 sticks cold butter, cubed (cold is very important!)
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 TB coffee, cooled
  • 1/2 cup dutch process cocoa** SIFTED
  • 2 1/4 to 2 1/2 cup AP Flour, spoon and sweep method
  • 1/2 tsp kosher salt
  • 3/4 to 1 tsp baking powder
  • 2 cups good quality chocolate (I use guittard)

**I used 1/4 cup + 2TB KAF Double Dutch and 2 TB black cocoa. The black cocoa is not meant to be used all by itself, so you don’t want to use too much. Don’t forget to sift your cocoa powder!

1. Preheat oven to 375F. Line sheet trays with silpat or parchment.

2. Scale all your ingredients. Put the butter back in the refrigerator until you are ready to use it.

3. Cream the butter and the sugar, along with the coffee in a stand mixer fitted with the paddle attachment.

4. Add the eggs, one at a time, mixing until fully incorporated. Then add the cocoa powder (turn the mixer to low or off before doing this to avoid a mess!).

5. Mix the remaining dry ingredients together. Add to wet mixture and mix just until combined. Add chocolate chips and mix briefly.

6. Using a scoop, scoop the dough onto a parchment. The size is up to you, but you will get a gooey cookie with a crisp crust if they are bigger.

The cookie before baking. Yes, the dough tastes good, I tried it.

7. Bake at 375 for 12 to 18 minutes depending on the size. Since they are chocolate, determining if they are done can be a bit challenging and may require a little experimentation. This experimentation will no doubt involve tasting the cookie. Baking can be such a rough job.

Hopefully someday I will be able to try the real thing. I know they ship, but it isn’t the same as getting it from the bakery. Until then, I will enjoy these fresh out of my oven!

Tip: I think I first read this on Lisa Michele’s blog, but I can’t recall for sure. If you are like me, you might just devour all of these cookies within 24 hours. Not a great idea! So to freeze them, scale them out on a sheet pan and freeze. Once frozen, place the dough in a plastic baggie. Then whenever you are ready for a cookie (which is always, right?) just place the frozen dough ball on a sheet pan a bake. No need to defrost!

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