When I saw "Bravetart" book by Stella Parks, that has Oreo Cookies picture as its front cover, I was on the mission to make this recipe. I ordered two carved wooden rolling pins from Etsy and got ready for the long process but while I was making them the recipe was very easy and the result was delicious not sweet chocolate wafers with a little bitterness from black cocoa and perfectly sweet filling. I love these oreo cookies much more than the store bought ones.
Ingredients
For the Chocolate Wafers:
4 ounces unsalted butter (about 8 tablespoons; 115g), creamy and soft, about 68°F (20°C)
3 1/2 ounces sugar (about 1/2 cup; 100g)
2 ounces golden syrup (about 3 tablespoons; 55g), such as Lyle’s or light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon coconut extract (optional) I used vanilla extract
5 3/4 ounces bleached all-purpose flour (about 1 1/4 cups, spooned; 165g)
1 1/4 ounces Dutch-process cocoa powder (about 1/3 cup plus 1 tablespoon; 35g), plus more for dusting. I used black cocoa
For the Filling:
6 ounces unsalted butter (about 12 tablespoons; 170g)
1 teaspoon vanilla extract
1/8 teaspoon Diamond Crystal kosher salt
8 1/2 ounces powdered sugar (about 2 cups plus 1 tablespoon; 240g)
Directions
For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.
Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.
For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see notes). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds.
Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature.
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