Homemade Oreos - Flour Bakery + Cafe

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 cup unsalted butter, melted
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• 1 egg
• 1 1/2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 2/3 cups confectioners' sugar, sifted
• 1 tablespoon milk
• 1 pinch salt

Recipe

• 1 cookies:.
• 2 in a medium bowl, whisk the butter and the sugar until combined. whisk in the vanilla and melted chocolate. add the egg and stir until well blended.
• 3 in another bowl, combine flour, cocoa powder, baking soda, and salt. stir to blend them. using a wooden spoon, stir the flour mixture into the chocolate mixture. the finished dough should feel like play-doh. cover the dough with plastic, and set aside for 1 hour or until firm.
• 4 place the dough on a long sheet of parchment paper. use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter. place the log at the edge of the parchment. roll the parchment around the log. with your hands on the paper, roll the dough into a tighter log, keeping the diameter the same.
• 5 refrigerate the dough for at least 2 hours, or until it is firm enough to slice without crumbling.
• 6 set the oven at 325 degrees. line 2 baking sheets with parchment paper.
• 7 remove the dough from the paper. cut the log into 32 slices, each a quarter-inch. set them on the baking sheets 1 inch apart.
• 8 bake the cookies for 20 to 25 minutes, checking them often after 15 minutes, or until they are firm when touched in the center.
• 9 cool completely on the sheets.
• 10 filling:.
• 11 in the bowl of an electric mixer, beat the butter on low speed for half a minute. add the vanilla and confectioners sugar and beat until smooth.
• 12 beat in the milk and salt. the filling will look and feel like spackle.
• 13 place 1 tablespoon of filling on the flat side of 16 cookies. press the remaining 16 cookies on the filling, flat sides against the cream, to evenly distribute the filling.
• 14 store in an airtight container for up to 3 days.