Homemade Oreos...

I must confess that these are highly addictive. This recipe comes from Joanne Chang, owner of FLOUR Bakery in Boston. She tells the story of when she was growing up how she pleaded with her mother to buy her Oreos at the grocery store. Her mother refused telling her that looked too black to be good tasting. Years later she came up with her own version and they are fantastic! Her mother apparently has changed her opinion of them too. Here is the recipe:

1 cup unsalted butter, melted and cooled slightly

3/4 cup sugar

1 t. vanilla extract

1 cup semisweet chocolate chips, melted and cooled slightly

1 egg

1-1/2 cups all-purpose flour

3/4 cup Dutch-processed cocoa powder

1 t. salt

1/2 t. baking soda

Vanilla Cream

1/2 cup unsalted butter, softened

1-2/3 cups confectioners' sugar

1 t. vanilla extract

1 T. milk

pinch of salt

In a medium bowl whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.

In another bowl, stir together the flour, cocoa powder, salt and baking soda until well mixed. Using a wooden spoon, stir the flour mixture into the chocolate mixture.

Let the dough sit at room temperature for about 1 hour to firm up. Transfer the dough to a 15-inch square sheet of wax or parchment paper. Using your hand, shape the dough into a rough log about 10 inches long and 2-1/2 inches in diameter. Place the log at the edge of the wax paper and roll it around log. Refrigerate for at least 2 hours or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes or so to maintain a nice round log.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Cut the dough log into 1/4-inch thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake 20-25 minutes, or until the cookies are firm to the touch. Let them cool.

To make filling: Using a stand mixer, beat butter on low speed for about 30 seconds, or until completely smooth and soft. Add confectioners' sugar and vanilla and beat until the mixture is perfectly smooth. It will look like white spackle and feel about the same-like putty. You can also mix this by hand, but make sure the butter is very soft.

Scoop about 1 rounded tablespoon of the filling onto the bottom of one cookie. Top with a second cookie, bottom side down, then press the cookies together to spread the filling toward the edges.