There are some people who say they’ve never enjoyed Oreos. I, on the other hand, have always enjoyed them. In fact, in high school I spent pretty much every weekend of my junior year at my surrogate family’s house–the Carrillo’s. Veronica (then Carrillo) is (and has been) one of my dearest of friends since I was four years old. We are complete opposites, share a plethora of memories, and loyalty can always be found in her.
While being the adopted daughter, I would hear the question from Mrs. Carrillo, “Kamille, is there anything you want at the store?” To which she would hear, “I guess some double stuff Oreos?!” And come the next couple times around to making the grocery list, Mrs. Carrillo would instinctively have the double stuff on the list (or have them waiting for me). “But now I’m taking it back, I’m taking it all back.” Those Nabisco kind have nothing on these chocolatey mixed with white chocolate goodness.
And they went rather well with my mom get away weekend. I got away with some of my fellow mom friends, and it was beyond glorious. Being able to spend time to know and be known by these women I dearly love & respect was a glimpse of heaven bound. So, in terms of these cookies, I must say that the first bite of just the cookies left me a bit disappointed. I was expecting a little bit more depth of chocolate richness; but, in that first bite I felt it lacking. However, as the flavors began to meld and the salt kicked in–the chocolate popped, which made me want another bite. And that’s how these cookies work–you can’t just have one.
Homemade Oreos (printable recipe)
This recipe comes from The Essence of Chocolate. If you were wondering if you would go back to Oreos after tasting these, the answer is NO! You will want to make the dough when you’re ready to start rolling it out. Putting it in the fridge will make it too hard to roll and not necessary.
- 1/2 cup heavy cream
- 8 ounces white chocolate, finely chopped
- 3/4 cup granulated sugar
- 1 1/2 cups plus 3 Tb all-purpose flour
- 3/4 cup plus 1 Tb unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 15 Tb (7 1/2 ounces) unsalted butter, cut into 3/4-inch cubes, at room temperature
For the Filling:
In a small saucepan, bring the cream to a boil over medium heat. Remove the cream from the heat and add the white chocolate (making sure all of the chocolate is covered by the cream). Let stand for one minute then whisk to melt. It will take about 6 hours to let the filling to get to the right consistency.
For the Cookies:
Line two baking sheets with parchment paper or Silpats.
In the bowl of a stand mixer fitted with the paddle attachment, add all of the ingredients except for the butter and combine on low speed. With the mixer running, add the butter a few pieces at a time, until all of it has been added. The mixture will have a sandy texture at first and then will begin to form pebble-size pieces. As soon as the dough starts to come together, stop the mixer.
Transfer the dough to a board and use the heel of your hand to shape the dough into a block about 5 by 7 inches. Cut the block into 2 pieces.
One at a time, roll each block of dough between two pieces of lightly floured parchment paper until 1/8 inch thick. Use a 2-inch circular cookie cutter (I used a big pastry coupler). Place 1/2 inch apart on the prepared baking sheets.
Bake for 12 to 15 minutes, rotating the pan halfway through the baking. Remove from oven and put on a cooling rack leaving the cookies on the sheet for 2 to 5 minutes (the cookies will be too soft to remove initially). Then transfer to a cooling rack and let cool completely.
The dough trimmings can be pushed together once and rerolled to make more cookies (only re-roll twice).
Place half of the cookies upside down on a work surface. Whip the filling lightly with a whisk just to aerate it a bit; it will lighten in color and fluff up. Do not overwhip, or the filling may begin to separate.
Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip or use a disposable pastry bag and cut an opening at the tip of the bag. Pipe about 1 1/2 teaspoon of filling in the center of each cookie. Top with another cookie, right side up. Gently, using your fingertips, press the cookies together until the filling comes just to the edges.
The cookies can be stored in an airtight container for up to 3 days.
Note: for the leftover dough you have rolled twice, I just put it on the baking sheet and baked it. Then, had that for the family to munch on.