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Everyone’s Favorite Sandwich Cookie

My son made these homemade Oreo cookies for a school project.  He needed to find a recipe with at least 7 ingredients and then use the recipe to work out different ratios of ingredients for different amounts of servings. For extra credit, students could bring the prepared recipe to the class Christmas party.  He did, and his classmates ate all of them. This recipe came from Cook’s Illustrated.

INGREDIENTS

Oreo Ingredients

Cookies:
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons of vanilla extract
2 ounces of Ghirardelli 60% Cacao Bittersweet Chocolate Chips, melted and cooled (I melt chocolate in the microwave.  I do not use a double boiler like many recipes require.  I put the chocolate in a Pyrex bowl and microwave it for 1 minute at 50% power. Mix the chocolate and then microwave again at 50% power in 10 second increments until all the chocolate is melted.)
2 large egg yolks
1/2 teaspoon salt
1/2 cup (2 ounces) confectioners’ sugar
1/4 cup Dutch-processed coca
3/4 cup (5 1/4 ounces) granulated sugar
16 tablespoons (2 sticks) unsalted butter, softened but still cool
Filling:
12 ounces of Ghirardelli Baking Chips, Classic White
1/2 cup sour cream
DIRECTIONS
Cookies:

Whisk together the flour, cocoa, and salt in a medium bowl; set aside.

Either by hand or with an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 1 to 1 1/2 minutes. Scrape the sides of the bowl with a rubber spatula.

Add the yolks, melted chocolate, and vanilla and beat until incorporated, about 15 to 20 seconds. Scrape the bowl with a rubber spatula.

Add the dry ingredients and mix at low speed until a dough forms and is thoroughly mixed, about 25 to 30 seconds.  (The dough will be soft but should not be sticky. If the dough is sticky, chill it for 10 to 15 minutes.)

Dough for Oreo Cookies

Divide the dough in half.

Working with one half at a time, roll the dough on a clean work surface into a log measuring 6 inches long and 2 inches thick.

Wrap each log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap the logs in plastic and then foil before freezing.)

When you are ready to bake the cookies, adjust the oven racks to the upper- and lower-middle positions, and heat the oven to 325 degrees.

Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Unwrap the dough logs one at a time, and with a sharp knife, cut the dough into 1/4-inch-thick slices.

Oreo Cookies Unbaked

Place the slices on the prepared baking sheets, spacing them 1/2 to 1 inch apart.

Bake until the edges begin to brown, about 12 to 13 minutes (you will want to cook the cookies for 14 minutes if you are not filling them), rotating the baking sheets front to back and top to bottom halfway through the baking time.

Oreo Cookies Baked

Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack with a wide metal spatula.

Filling:

Melt the white chocolate in a double boiler.  (I use the microwave.  Put the white chocolate morsels in a glass microwave-safe bowl, and, at 50%, melt for 50 seconds.  In 10 second increments, repeat this process until the white chocolate is completely melted.  My white chocolate was melted after 1 minute.)

Stir in 1/2 cup sour cream and cool to room temperature, about 15 minutes.

Assembly:

Working with one cookie at a time, put about one tablespoon of filling on the “flat” side of a cookie (the side that faced the pan when cooking).

Oreo Cookie with Filling

Place another cookie, with the “flat” side facing the filling, on top.  (So, the “flat” sides will be the ones directly touching the filling.) Press gently to spread the filling between the two cookies.

Homemade Oreo Cookie

 

 

Everyone's Favorite Sandwich Cookie
Author: 
 
Ingredients
  • 2 cups unbleached all-purpose flour, (10 ounces)
  • 2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, melted and cooled
  • 2 large egg yolk
  • ½ teaspoon salt
  • ½ cup (2 ounces) confectioners' sugar
  • ¼ cup Dutch-processed cocoa, sifted
  • ¾ cup (5 ¼ ounces) granulated sugar
  • 16 tablespoons unsalted butter, softened but still cool, (2 sticks)
  • 12 ounces of white chocolate morsels
  • ½ cup sour cream
Instructions
  1. Whisk together the flour, cocoa, and salt in a medium bowl; set aside.
  2. Either by hand or with an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 1 to 1½ minutes. Scrape the sides of the bowl with a rubber spatula.
  3. Add the yolks, melted chocolate, and vanilla and beat until incorporated, about 15 to 20 seconds. Scrape the bowl with a rubber spatula.
  4. Add the dry ingredients and mix at low speed until a dough forms and is thoroughly mixed, about 25 to 30 seconds. (The dough will be soft but should not be sticky. If the dough is sticky, chill it for 10 to 15 minutes.)
  5. Divide the dough in half.
  6. Working with one half at a time, roll the dough on a clean work surface into a log measuring 6 inches long and 2 inches thick.
  7. Wrap each log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap the logs in plastic and then foil before freezing.)
  8. When you are ready to bake the cookies, adjust the oven racks to the upper- and lower-middle positions, and heat the oven to 325 degrees.
  9. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  10. Unwrap the dough logs one at a time, and with a sharp knife, cut the dough into ¼-inch-thick slices.
  11. Place the slices on the prepared baking sheets, spacing them ½ to 1 inch apart.
  12. Bake until the edges begin to brown, about 12 to 13 minutes (you will want to cook the cookies for 14 minutes if you are not filling them), rotating the baking sheets front to back and top to bottom halfway through the baking time.
  13. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack with a wide metal spatula.
  14. Working with one cookie at a time, put about one tablespoon of filling on the "flat" side of a cookie (the side that faced the pan when cooking).
  15. Place another cookie, with the "flat" side facing the filling, on top. (So, the "flat" sides will be the ones directly touching the filling.)
  16. Press gently to spread the filling between the two cookies.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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