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
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.