Saturday, February 23, 2019

Soft-Baked Chocolate Sugar Cookies and Homemade Oreos

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and CookiesA few days before Valentine's Day, I stumbled across this recipe for cutout chocolate sugar cookies.  I usually use my own shortbread cookie recipe when I want to make cutout cookies, but I've been wanting to try some new sugar cookie recipes, too, and this one was fantastic.

They held their shape beautifully (although mine weren't quite as sharp and clean and smooth around the edges as hers), and the buttery flavor was wonderful, with a great balance between the sugar and cocoa powder.

Thinking how good these would be as homemade Oreos - only far better since they stay soft and chewy - I made another half-batch of the dough, this time rolling the top with an embossed rolling pin before cutting the cookies.  I filled them with vanilla bean buttercream, and they are such a delicious little sweet treat.  They are definitely going on our regular cookie rotation.

I saved some un-filled ones for my toddler, who always asks for a cookie after lunch, and he loves these.  The other night, when putting him to bed, I gave him one last kiss and hug, and said, "I love you, baby."  He whispered back in a sleepy voice, "I love cookies."





Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies

Homemade Oreos, Chocolate Sugar Cookies, Chocolate Cookie Recipes, Milk and Cookies




Chocolate Sugar Cookies
printable

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (I prefer Hershey's Special Dark)
  • 1/2 teaspoon salt

Notes:
  1. These cookies bake up soft and chewy, just be sure not to over-bake them - this can be difficult with a chocolate cookie, since you can't watch the color for browning.  Instead, look at the texture of the dough; when done, it should no longer look wet.
  2. Be sure to read Sweetopia's post - she discusses tips and methods used in this recipe which helps the cookies keep their shape and not spread.
  3. I used Hershey's Special Dark cocoa powder, as that's what I usually have on hand since it's my preferred cocoa powder for both chocolate cakes and buttercream, and it gives these cookies the classic black color of Oreos, but you can use your favorite unsweetened cocoa powder.
  4. I filled them with about a cup of my Perfect Buttercream.  Because the consistency is what I use for frosting cakes, it will squish out a little when you bite into the cookies.  If you want a stiffer filling, just beat in more powdered sugar, which of course will result in a sweeter filling.
  5. For Oreos, an embossed rolling pin dusted in cocoa powder and rolled over the dough before cutting the shapes gives the tops of the cookies a beautiful finish.  If you don't have one, don't worry, they'll still look great.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar for about a minute, until fully incorporated, scraping the bowl down several times.  Beat in the egg and vanilla and scrape the bowl down again.  Add the flour, cocoa powder and salt; mix on low, just to combine.  If any dry ingredients remain, dump the dough out onto a piece of parchment paper and bring it together with your hands to incorporate the rest of the dry ingredients.

Lay another piece of parchment paper over the top of the dough, and roll it out to between 1/4 and 1/8 inch thick, trying to keep the dough an even thickness everywhere.  Place on a baking sheet and refrigerate for about an hour.

After chilling the rolled dough, cut out your shapes, and place on a parchment lined baking sheet, 1-2 inches apart.  Re-roll and cut all the scraps.  Refrigerate the cut cookies for another hour before baking.

Bake at 350, anywhere from 7-12 minutes, depending on the size of your cookies (mine are two inches, and I baked them for 7 minutes).  Cool on the pan for one minute before transferring to a wire rack to cool completely before filling.

Yields 44 2-inch cookies (22 Oreos)
Filling piped with #199 tip
Cookie Recipe from Sweetopia

2 comments :

  1. These look delicious! I am sold. I don't typically like Oreos because of the cream centers, but using buttercream inside sounds like a wonderful homemade substitution. :D

    ReplyDelete
    Replies
    1. I agree! Crunchy Oreos with too-sweet filling just aren't my thing. These are sooooo much better!

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