Happy belated Canada Day!
We’ve had HOT weather here on the west coast, and yesterday was no different for Canada Day. It seems like summer has finally arrived! I’m going to be honest though, and say that it has been a bit too hot here for a place that has a tiny prevalence of air-conditioned establishments. When it gets to be over 30 degrees celsius and you don’t have air-conditioning, the only place to be somewhat comfortable is near a large body of cool, refreshing water. Barring that, a lukewarm shower will have to suffice!
Now, let’s get to talking about these cookies, because these guys are really something amazing. I have been eyeing Deb’s recipe for Homemade Oreos for awhile now, and just hadn’t found a good excuse to make them. With my sister coming home for the summer last weekend though, I knew I had found the perfect occasion to break out this recipe.
However, I was only interested in making the chocolate cookie part of the Oreos since I had a master plan in mind for them, that you’ll have to wait until tomorrow to see. These cookies were perfect for the idea I had because they taste EXACTLY like the chocolate cookie part of an Oreo.
The good thing is they don’t have any of the weird artificial ingredients store-bought ones do, and they come out softer, chewier, and more chocolatey. Love that!
All you need to do is pull out your food processor and add in all your dry ingredients, followed by your wet ones, give the dough a couple seconds in the processor to come together, and in no time you’ll have a simple, easy to handle dough to work with.
I halved the recipe since I wasn’t making sandwich cookies with these guys (I have included the full recipe below though). To halve the 1 egg required in the full recipe, I cracked an egg into a small bowl and beat it, and then measured out 2 Tbsp to add to the dough. You can also use unsalted butter as the original recipe called for, or salted butter like I did. If you opt for the latter, make sure you decrease the salt to about a pinch so that it doesn’t overwhelm your cookies.
These babies are perfect for ice cream sandwiches if you were to make them a bit bigger, or you could turn them into Oreos as the original recipe called for. I have an even better idea for them though but you’ll have to wait till tomorrow to see it!
Chewy Chocolate Cookies
1 and 1/4 cups (155 grams) all-purpose flour
1/2 cup Dutch Process Cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (or less if using salted butter)
1 cup (200 grams) sugar
1/2 cup plus 2 Tbsp (140 grams) room temperature butter
1 large egg
Pre-heat oven to 375 F.
In a food processor, thoroughly mix the flour, cocoa, baking soda and powder, salt and sugar. While pulsing, add the butter, and then the egg. Continue processing until dough comes together in a mass (This may take a couple seconds to a minute).
Take rounded teaspoons of dough and place on a parchment paper lined baking sheet about 2 inches apart (these will spread). With fingers, slightly flatten the dough. Bake for 9 minutes. Let cool for about 5 minutes on the tray, and then transfer to a wire rack to cool completely.
Yield: 4 dozen cookies (2 dozen if halved)
(Adapted from Smitten Kitchen)