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Homemade Oreos

Homemade Oreos
Joanne Chang

Prep 45 mins
Cook 3 hrs 25 mins
Total 4 hrs 10 mins
Dessert
American
16 to 18 sandwich cookies
367 kcal

Ingredients 

For the cookies

  • 1 cup (2 sticks) unsalted butter melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips melted and cooled slightly
  • 1 large egg
  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda

For the filling

  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 2/3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • Pinch kosher salt

Directions 

Make the cookies

  • In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.
  • In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or a fork, stir the flour mixture into the chocolate mixture. The dough will start to seem as though it's too stiff, too floury. You may find it easier to switch to mixing it with your hands until the dough comes together and achieves the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.
  • Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a log about 10 inches long and 2 to 2 1/2 inches in diameter. Place the log at the edge of the paper and roll the paper around the log. With the log fully encased in paper, roll it into a smoother log no more than 2 1/2 inches in diameter. Refrigerate for at least 2 hours or until firm. The log may settle and sink a bit in the fridge; if you like, re-roll it every 15 minutes or so to maintain a nice round log. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (The dough can be wrapped in plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)
  • Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Butter a baking sheet or line it with parchment paper.
  • Slice the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.
  • Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 15 or 16 minutes, poking them in the middle; as soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet.

Make the frosting

  • While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer or even a wooden spoon, beat the butter on low speed for about 30 seconds, or until completely smooth and soft.
  • Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and beat until smooth. The filling will look like white spackle and feel about the same—like putty. (You can also mix this frosting by hand, using your hands to mix and knead the confectioners' sugar into the butter. Make sure the butter is very soft.) You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

Assemble the sandwich cookies

  • Scoop about 1 rounded tablespoon of the filling onto the flat side of 1 cookie. Top with a second cookie, flat side down, then press the cookies together to spread the filling toward the edges. Repeat with the remaining cookies.