Pastry Chef Attempts To Make Gourmet Oreos

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Bread Flour (adds chew and structure)
• 3 tablespoons Black Cocoa Powder (deep chocolate flavor)
• 2.33 tablespoons Dutch-Process Cocoa Powder (smooth, less acidic cocoa)
• 0.5 teaspoon Kosher Salt (enhances flavor)
• 0.5 teaspoon Baking Soda (leavening agent)
• 155 grams Unsalted Butter (browned then cooled to room temperature)
• 0.66 cup Granulated Sugar (sweetener)
• 0.25 cup Light Brown Sugar (adds moisture and caramel note)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 50 grams Refined Coconut Oil (neutral‑flavored oil for filling)
• 50 grams Raw Cocoa Butter (solid at room temperature, gives buttery mouthfeel)
• 100 grams Powdered Sugar (sifted)
• pinch Kosher Salt (for filling, balances sweetness)

Instructions

1. Sift Dry Ingredients

   In a large mixing bowl, sift together the all‑purpose flour, bread flour, black cocoa powder, Dutch‑process cocoa powder, kosher salt, and baking soda until fully combined and no lumps remain.

   Time: PT5M

2. Brown the Butter

   Melt the butter in a saucepan over medium‑low heat, stirring constantly. Cook until it turns a deep golden brown and releases a nutty aroma, about 5 minutes. Transfer the browned butter to a bowl of ice water to stop cooking and cool to room temperature (about 5 minutes).

   Time: PT10M

3. Cream Butter and Sugars

   In the mixing bowl, beat the cooled browned butter with granulated sugar and light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, roughly 5 minutes.

   Time: PT5M

4. Add Vanilla

   Mix in 1 teaspoon of pure vanilla extract until just incorporated.

   Time: PT1M

5. Combine Wet and Dry

   Add the sifted dry ingredient mixture to the butter‑sugar mixture. Mix on medium speed just until no dry flour pockets remain, about 3 minutes.

   Time: PT3M

6. Portion and Press Dough

   Weigh out 9‑gram portions of dough. Press each portion firmly into the cavities of the food‑grade silicone Oreo mold, ensuring the dough fills the shape completely.

   Time: PT2M

7. Freeze Molded Dough

   Place the filled silicone mold in the freezer for about 10 minutes, or until the dough is solid enough to pop out cleanly.

   Time: PT10M

8. Bake Cookies

   Pop the frozen dough pieces out of the mold onto a parchment‑lined baking sheet. Bake in a preheated 350°F oven for 14–16 minutes, or until the edges are crisp and the tops are set.

   Time: PT15M

   Temperature: 350°F

9. Cool Cookies Completely

   Transfer baked cookies to a wire rack and let them cool completely, about 15 minutes, before handling the filling.

   Time: PT15M

10. Melt Filling Fats

    Combine the refined coconut oil and raw cocoa butter in a small saucepan. Melt over low heat, stirring gently, until fully liquid, about 5 minutes.

    Time: PT5M

    Temperature: low

11. Cool Melted Fats

    Remove the pan from heat and let the melted mixture sit at room temperature until it thickens slightly but is still pourable, roughly 10 minutes.

    Time: PT10M

12. Whisk Filling

    In a medium bowl, combine the cooled fat mixture with powdered sugar, a pinch of kosher salt, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed until the filling is smooth and glossy, about 5 minutes.

    Time: PT5M

13. Shape Filling Discs

    Spread the filling between two sheets of parchment paper to a thickness of about 1/8 inch. Chill for a few minutes, then use a round cutter slightly smaller than the cookies to punch out discs. Freeze the discs for about 5 minutes until firm.

    Time: PT15M

14. Assemble Gourmet Oreos

    Place a filling disc on the flat side of a cooled cookie, let it sit at room temperature for a minute, then top with a second cookie, pressing gently to adhere. Repeat for all cookies.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

3 g

Carbohydrates

40 g

Fat

18 g

Fiber

2 g