Homemade Chocolate Goodness

What is better at 10 pm than smelling warm chocolate. A warm, rich and deliciously fragrant chocolate cookie is in my oven and I am sure my neighbors mouths' are watering as we speak.  I am making one of my absolutely favorite cookies, the Oreo.

                                      

     I was introduced to these typical favorite American cookies by Smitten Kitchen.  I have since purchased the cookbook,   Retro Desserts by Wayne Brachman. I have really enjoyed everything I have made so far from this blast from the past cookbook. The pictures are lovely and the recipes make your mouth water.  This recipe is a perfect and super simple version of the Oreo that we all know and love, but is even better and worth every bite and every dunk into the milk (and even reaching to the bottom of the milk-y glass for the crumbs)!

     I made a double batch of the cream filling for the "double stuffed" yumminess! These cookies are my favorite chocolate cookie, I have been changed, as I started out a white cake/white frosting kind of girl. As for you, be warned... if you share these cookies, you might want to try one first because the go FAST! Also once you and your family and friends get a hold of these cookies, they will ask you to bring them to every family event!  

Double Stuffed Oreos

Makes 25-30 Sandwich Cookies

Adapted from Retro Desserts by Wayne Brachman

Cookies:

1 1/4 cup all-purpose flour

1/2 cup unsweetened Dutch process cocoa  and if you really like the richness of the cocoa, you can add an additional 2 heaping tablespoons cocoa. (I use Hershey's Special Dark Cocoa)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

 1 1/2 cup sugar

1 egg, room temperature

Cream Filling:

1/2 cup (1 stick) + 2 tablespoons unsalted butter, room temperature

1/4 cup vegetable shortening

2 cups sifted confectioners' sugar

2 teaspoons good vanilla extract

 Cookies:

     Set the 2 racks in the middle of the oven. Preheat the oven to 375˚F

In a food processor or the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and baking powder, salt and the sugar. On a low speed or while pulsing,  add the butter  and then add in the egg. Continue mixing on low until the dough comes together in a mass.

     Take a rounded teaspoon of batter and place on a parchment-lined cookie sheet or a Silpat, approximately two inches apart. With moistened hands, slightly flatten the cookies. I like them very flat because these cookies don't really spread to much.

    Bake for 8-9 minutes, rotating once for even baking. Cool cookies for 2 minutes before removing from the cookie sheet.

Cream:

     Place the butter and shortening in a mixing bowl and at low speed, gradually beat in the sugar and the vanilla. Turn the mixer to high and beat for 2 to 3 minutes until the cream is light and fluffy.

     To assemble the Oreos, I like to pair up all of the cookies so they are easy to frost.  Using a pastry bag with a 1/2 inch round piping tip, pipe teaspoon-size circles in the middle of the cookies for the oreos. Double it for double stuffed! (you will need a double batch of creme)

Place the matching cookie on top and lightly press the cookies together to spread the cream evenly. Eat with milk and feel free to dunk or lick the center. 

And of course, the hardest part of the whole process is not eating every single cookie and crumb in front of you!

YUMMY!