Crispy, deeply chocolatey rollout cookies that taste like oreos – especially when you add that vanilla buttercream. But also, feel free to make a meringue, dollop it on top and toast it. It’s like a toasted marshmallow on an oreo!
Crispy, deeply chocolatey rollout cookies that taste like oreos – especially when you add that vanilla buttercream. But also, feel free to make a meringue, dollop it on top and toast it. It’s like a toasted marshmallow on an oreo!
So I’m between calling these homemade oreo cookies and black cocoa sandwich cookies because they are oreo-like (more than many ‘copycat’ recipes out there I think) but also because I want the options for filling to be limitless. I want to give you a black cocoa rollout cookie that you can fill however you like, and not limit you to the traditional vanilla ‘buttercream’ (which in the real oreo is probably more shortening than butter).
You’ll have a few options with texture in these as well. Want a traditional softer rollout cookie? Roll the cookies a little thicker and skip the second bake. Want more of a crispy cookie? Do the second bake until the cookies are dried out.
Cocoa: a few options here, depending on how dark you want the cookies and if you like the taste of black coca. If you love it, use the full amount, the cookies will be strong. In some recipes I think all black cocoa works well (like this black cocoa cake) but in these I prefer a bit more balance so I do half black cocoa and half dutch cocoa. Not a fan of black cocoa at all? Use all dutch.
All purpose flour: I don’t think this recipe is too fussy about protein content but avoid substituting this with a flour like oat or rye as they can change the texture.
Butter: Make sure the butter is nice and soft so that it can cream with the sugar nicely. If you are using salted butter, skip the added salt in the recipe.
Granulated sugar: A sugar with finer granules works well here because it’ll cream and mix with the butter nicely.
Egg whites: The reason I am only using egg whites here is to keep out the extra fat which would make these softer cookies. The aim for an oreo-like texture is to have a pretty dry, crispy cookie.
Why do we bake these black cocoa sugar cookies twice?
The second bake is to dry them out and make them a bit crispy.
How do you get the textured look like in the ones in the bowl?
Use a textured rolling pin like this one.
What do I do with the two leftover egg yolks?
You make egg yolk chocolate chunk cookies, but of course.
How best to store these?
It’s best to serve them the day you fill them otherwise they will become quite soft (as the cookies will absorb moisture from the filling). If they haven’t been filled they’ll be fine in an airtight container for a few days.
Set a heatproof bowl over a pot filled about ⅓ of the way with water (make sure the water doesn’t touch the bottom of the bowl). Once the water is simmering, add the eggs and sugar to the bowl and whisk. Keep whisking until you can pinch the mixture and can’t detect any remaining sugar granules.
Using a hand mixer, beat the mixture together for about 7-10 minutes until you have stiff peaks. Add the vanilla and sea salt toward the end of whipping. Pipe or dollop onto the cookies, use a kitchen torch to toast the meringue.
Beat together all the ingredients until smooth. Add milk or heavy cream if the buttercream is too thick. Spread or pipe onto half of the cookies and sandwich them.
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These are amazing! I only made the cookie part because I needed chocolate wafers, and these were spot on. Very clear instructions and turned out beautifully.