Chocolate Sandwich Cookies with Vanilla-Cream Filling (Homemade Oreos)

There are certain things that we know are great way before we even see/hear them.

Take Kanye West, for instance; I knew who he was (after Katrina and his TV statement) even though I did not know any of his songs. The minute I read that he had recorded a song featuring Daft Punk I knew it would be amazing – and I wasn’t wrong. To make things even better, the guys are on the video, too! How cool is that?

The same thing happened with this recipe. When I read that these cookies were a homemade version of Oreos I knew I had to try them. They had to be good. I mean, Oreos are delicious – I absolutely love them – and Adrienne says on her post that the cookies were BETTER than the store-bought ones… I have to tell you that she was right. Oh, so right. These are FANTASTIC.

The cream I made was a tad too sweet because I ended up using more confectioners’ sugar than it was necessary; but please, don’t mind me and my stupid conversion mistakes - go ahead and bake these cookies (I’m posting the correct amount).

One last thing: has anyone watched this? It’s on my wish list and I’d love to hear your opinion about it.

Chocolate Sandwich Cookies with Vanilla-Cream Filling (Homemade Oreos)

Chocolate Wafers:
1 ¼ cups (175g) all-purpose flour
½ cup (45g) unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups (300g) sugar
½ cup + 2 tablespoons (141g/1 ¼ sticks) room-temperature, unsalted butter
1 large egg

Vanilla-Cream Filling:
¼ cup (57g/½ stick) room-temperature, unsalted butter
¼ cup (57g) vegetable shortening
2 cups (280g) sifted confectioners' sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 190ºC/375ºF.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 5cm (2in) apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes (I baked mine for 10), rotating once for even baking. Set baking sheets on a rack to cool.

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 2-3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1.25cm (½ in) round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.

Makes 30 sandwich cookies – I got 37