Homemade Oreo Cookies

The other day, Oreo cookies came up not once, but twice in conversations I had with two different people.  I don't discuss Oreos very often, so I took that as a sign and decided to recreate the iconic cookie at home.  The thing I like most about Oreo cookies is the nostalgic contrast between the dark, bitter, almost salty chocolate wafers and the crazy-sweet, sugary cream filling.  Together they join to make a classic taste.  My homemade version uses a judicious amount of dark brown sugar, a lot of dutch processed cocoa (for intense chocolate flavor and color), salt and a bit of instant espresso powder for that special burnt bitterness.  The cream filling is simple, but the powdered sugar-butter-vanilla combination is just the right thickness for these mini sandwiches, and somewhat magically thickens a bit more as it dries.  The deep, dark chocolate cookies bake up crisp around the edges and deliciously soft and chewy in the middle, which I find to be ideal, but bake them a bit longer for a crunchier and even more authentic version.  These homemade Oreo cookies may not look exactly like the classic, but I think you'll find that they taste even better.

Homemade Oreos
Makes 15

For the cookies:
1 cup flour
1/2 cup Dutch processed cocoa powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp instant espresso powder (or instant coffee granules)
1 1/4 sticks butter, slightly softened
3/4 cup dark brown sugar
1 egg, at room temperature
1 tsp pure vanilla extract

For the cream filling:
1 stick butter, slightly softened
1 2/3 cup powdered sugar
1 tsp pure vanilla extract
pinch of kosher salt

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cocoa, baking soda, salt and espresso powder.  Set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter and sugar until just combined.  Add the egg and vanilla and mix again until the egg is fully incorporated into the butter and sugar.  With the mixer on low, slowly add the flour mixture and mix until just combined.  Using a rubber spatula, mix the batter until fully combined.

Drop 12 tablespoon-sized mounds of batter on each cookie sheet, spacing them evenly.  Bake for 10 minutes (or longer for a crisper cookie).  Once cool enough to touch, transfer cookies to a baking sheet to cool.  When the baking sheets have cooled a bit, continue with the rest of the dough, using the same parchment paper.

While the cookies are cooling, make the cream filling.  In the bowl of an electric mixer (or in a large bowl, using a hand mixer) cream the butter.  With the mixture on low, slowly add the powdered sugar and blend until combined and creamy.  Add the vanilla and salt and blend until combined.

When the cookies have completely cooled, assemble them by spreading a generous mound of cream filling onto the underside of one cookie and topping it with another cookie to form a sandwich.  Press the cookies together gently to distribute the cream filling evenly.  Continue with the rest of the cookies and filling.  Enjoy with a cold glass of milk.

Dark, bittersweet chocolate cookies.

Ready for their sweet and creamy filling.

Fill each cookie generously.

Surprisingly similar to the classic treat, only better.