Homemade Oreos

Homemade Oreos - made dough December 14, 2022 from Buzz Feed

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 cups all-purpose flour

1 1/4 cups black cocoa

1/2 teaspoon baking soda

Cream Filling

1/2 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar until light and fluffy, 2-3 minutes. Beat in eggs until just combined.
2. In a separate bowl, whisk together flour, black cocoa and baking soda. Add to butter mixture in 2 additions, mixing on low speed until just combined.
3. Turn out the dough onto a large piece of parchment paper. Cover with an equal-size parchment paper and roll into 1/4" thickness. Leaving between parchment, chill dough for 1 hour.
4. Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
5. Remove dough from fridge and remove top piece of parchment. Cut into circles using cookie cutter. Evenly space on baking sheets, leaving 1/2" space between cookies.
6. Bake for 12-15 minutes or until edges are set and middle no longer looks raw. Let rest on baking sheets for several minutes then transfer to wire rack to cool completely.
7. Make the filling: cream together butter, powdered sugar and vanilla until light and fluffy. Use filling to sandwich cookies together.

I had high hopes for these homemade Oreos but they were dashed after baking and tasting a cookie from the first batch. I (perhaps unfairly) had hoped they would keep their impressions after baking. They sort of did but not the smaller details and definitely not for the thicker cookies.

It's hard to make chocolate embossed dough cut cleanly without more flour than I want to use. I tried to temper the risk by combining equal parts flour, powdered sugar and black cocoa powder and brushing the top of the rolled out (and chilled) dough as well as the embossed rolling pin. It embossed well enough for the most part but you do have to imprint only on chilled dough. Otherwise, it's too soft and sticks to every nook and cranny in the rolling pin (yes, personal experience speaking).

Sadly though, the impressions didn't hold very well after baking. They also didn't really have an Oreo flavor. If I had been making soft dark chocolate sandwich cookies that weren't very sweet or rich, these would be great. I wasn't so I put these in the "okay" category.

It does do better with larger impression though and holds decently well. So this dough is better with cookie stamps with larger designs rather than an embossed rolling pin with finer details.