This is an amazing cookie recipe. It's so foolproof! :)
I think that refridgerating the uncooked batter for a few hours can make a great fudgey delight!
Leave those Oreos on the shelves, you'd want to try these homemade Oero cookies! I've adapted this recipe from the cupcake project's website... —fati's recipes
1 1/4 cups
2 tbs butter at room temp
In This Recipe
Preheat the oven to 190 degrees celsius.
Lightly grease a cookie/baking tray.
In a large bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
Whisk in the butter and the egg, and keep mixing until the batter comes together in a mass (I used a rubber spatula so I don’t over mix the dough, but then I quickly gave up and used my hand instead, I would recommend this, too).
Either spoon mixtures of the dough into a greased cookie tray, or:
Very lightly flour a bench and rolling pin. Begin to roll the dough until a desired thickness is reached (do not make the dough too thick, otherwise the centre won’t cook properly).
Cut out cookies with the cookie cutter of your choice (I used hearts + flowers because I LOVE Oreos).
Use a cake spatula to carefully transfer the cookies to the baking tray. Separate the cookies by about 2 inches (5cms) because they will spread a bit. I put mine in the freezer for 5 minutes to stop them from spreading too much.
Bake for 10 minutes. Remove but keep in the tray for 5 minutes.
Next, place the cookies on a cooling rack – they will harden a little bit after transferring them (such that they resemble the hardness of a real Oreo cookie!)
Repeat the process until all your dough is done.
To make the filling, you can search a recipe of your choice, or just add vanilla dusting powder to softened Philadelphia cream cheese and sandwich two cookies in between. I thought they tasted amazing that way.