This oreo cookie recipe is SO close to the original, with a hard chocolate cookie shell, creamy white center, a nice crunchy bite. A whimsical cookie, taking us back to our childhood and perfect for dipping into a cool glass of milk! These unprocessed cookies are amped with butter and a touch of salt, making both your grown up and kid-like sides very happy.As I was searching the web for an oreo cookie recipe I found lots that used chewy cookies or chocolate cookies that looked more like woopie pies than oreos. I wanted something that tasted and looked like the original with a crunchy outer cookie that had a rich chocolate flavor and a creamy filling that could sandwich the two sides together perfectly. Well I found the perfect cookie, created originally by the famous chef of Bouchon Bakery, Thomas Keller.
I made these for our SLCmixer with Matt Caputo as he told the story of Caputo’s through food. We all left with a good story, a happy belly filled with all of the best foods Caputo’s carries, and a taste of familiarity with an oreo cookie for the ride home.
The original recipe from Keller is completely unprocessed, using natural baking ingredients and no unknown additives. I must admit though, that I did have to add a little cornstarch to the creamy center to thicken it up a little. If you don’t add the cornstarch, the cookies will be completely unprocessed but they will also most likely be a little runny on the inside. I’m sure they will taste delicious either way.
- 1½ cups all-purpose plus 3 tablespoons flour
- ¾ cup sugar
- ¾ cup cocoa powder
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- 15 tablespoons unsalted butter, at room temperature
- ½ cup heavy cream
- 8 ounces white chocolate chips
- optional: 1/2 teaspoon corn starch
- Make the cookies: Preheat oven to 350°F with racks in upper and lower thirds.
- Combine flour, sugar, cocoa, salt and soda in a mixing bowl, then mix with a mixer on low speed. Add butter a few tablespoonfuls at a time and continue to mix, increasing speed until a dough forms. (It will look dry and sandy at first.)
- Divide dough in 2 halves. Roll each half between 2 sheets of parchment paper to 1/8-inch thick, then chill on a baking sheet in the refrigerator, 25 minutes. Cut rounds from dough using a 2” to 2½” cutter, then transfer rounds to buttered baking sheets. Bake cookies, rotating sheets half way through, until centers are dry to the touch, 12 to 15 minutes. Cool cookies on sheets, 10 minutes, then transfer to cooling racks to cool completely.
- Make the filling: Bring cream to a boil in a small sauce pan. Place chocolate in a heat-proof bowl, then pour boiling cream over chocolate, whisking to combine. Let cool to room temperature.
- Assemble cookies: Spread 1 cookie with some of filling, then sandwich with another cookie. Serve with milk.
adding the cornstarch does technically make this cookies processed as corn starch, used in food manufacturing, is modified “by physically, enzymatically, or chemically treating the native starch.” But without the cornstarch my filling was not thick enough.
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