I had wanted to call these Faux-reos but didn’t because they if I billed them as homemade Oreos I was afraid you all would take me at my word and they aren’t really the same. These cookies are less cloyingly sweet and have a darker richer chocolate taste. But the name’s darn clever, isn’t it?
I got the idea for these from the raspberry jam cookies I made for Valentine’s Day… which led to the chocolate center sandwich cookies in March… which logically led to the question: But can I make the cookie chocolate? The answer was a surprisingly simple:yes. I was expecting to have to make multiple batches to get it right, but they came out so well the first time I decided not to mess with them more.
Like their sibling, the basic butter cookie, these cookies aren’t too sweet. Which is a good thing considering we’re going to fill them with a combination of confectioner’s sugar and butter. The filling provides the sweet and the cookie provides a nice rich chocolaty background without the two having to compete too much for attention (unlike real siblings).
This batch makes about 100 sandwich cookies, but don’t worry, they have a fairly long shelf life (I’d say 2 weeks in an airtight container) so you’ll have time to get through them all before they head south on you. Oh, and one last thing… you’ll have a lot of the filling so feel free to “double stuff” the cookies, you won’t run out of filling.
Chocolate Cookies with Vanilla Cream
- 2 sticks unsalted butter, room temperature
- ½ cup + 2.5 tbsp, evaporated cane juice
- ½ tsp kosher salt
- 1 whole egg + 1 egg yolk
- 1.5 tsp vanilla
- 2 cups AP flour
- ¾ cup unsweetened cocoa
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 1.5 cups powdered sugar
- 3 teaspoons vanilla extract
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- In large bowl of a standing electric mixer beat together the butter and sugar until it is light and fluffy. Beat in the egg, then add the vanilla and beat until smooth.
- Whisk together the salt, cocoa, and flour and slowly beat in the flour mixture into the dough, gradually and only just until the dough just combines.
- Form the dough a large ball and press it into a flat disc.
- On a well floured surface roll out the dough and using small (approximately 1 inch in diameter) cookie cutters of your choice cut the cookies out and line them up on a half sheet pan lined with silpat sheet for baking.
- Then refrigerate the half sheet pans for approximately 30-45 minutes.
- Cook in a pre-heated 350 degree oven for approximately 8-10 minutes depending on how thick the cookies are. Remove cookies to a cooling rack when they come out of the oven.
- After the cookies are completely cooled put them into two equal piles.
- Flip one half of the cookies over onto their fronts, so the flat side is facing up. Take your filling (which you’ve put into a piping bag with a very wide mouth) and put a dollop of filling onto each cookies. Then take the other half of your cooled cookies and place them flat side down on top of the filling. Once you have topped them all, squeeze the cookies together gently to compress the filling.
Cooking time (duration): 120
Diet type: Vegetarian
Meal type: dessert