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If you are here, then you must love Oreos. And obviously chocolate. This cookie was made just for all my Oreo loving friends out there. It’s rich, decadent, and you really need to eat this with a tall glass of milk. You have been warned.
So these are not to be confused with my Black Magic Chocolate Espresso sugar cookies. THOSE cookies are more like a triple chocolate that contain cocoa powder, melted baking chocolate, and espresso powder. It is not for the faint of heart.
So these cookies are modeled entirely after an Oreo cookie. They are rich in flavor with a crispy texture that make you just want to dunk it in a glass of milk. Oh so delicious. This recipe uses black cocoa powder exclusively to be able to obtain that Oreo like flavor and texture. If you do find yourself needing that creamy balance a typical Oreo provides with its filling, then I suggest topping these cookies with a royal icing, American buttercream (as pictured below), or another variation of frosting.
Let’s get into this cookies basic details before we begin!
Difficulty: As with any roll out recipe, you will find these are not as forgiving as a non roll out recipe. There are steps that need to be taken to ensure this cookie comes out as expected. So don’t skip the steps! Shortcuts don’t get us anywhere.
Flavor: This is as chocolately as chocolately may get, so this cookie is going to make you reach for that glass of milk to satisfy your thirst. It is very rich in flavor, and because of it’s ‘big’ size (compared to an actual Oreo), it is definitely a decadent dessert.
Shelf Life: Because this cookie uses exclusively black cocoa, it can ‘dry’ out sooner rather than later. So I recommend eating with a day or two of baking, and do NOT leave sitting out on the counter. Place inside a double sealed ziplock bag to ensure its freshness. You may also freeze in a freezer safe ziplock bag for up to 3 months. Defrost by removing from freezer and laying bag on counter – do NOT open! Allow to come to room temperature before opening bag and enjoying.
Tips & Tricks
WOW The Crowd: A good cookie is a good cookie, but why not make it a great cookie?? A toasted marshmallow fluff would look (and taste) gorgeous on this cookie. Or simply dunk in dark or white chocolate candy melts and add a few sprinkles to liven it up. The possibilities are limitless.
Butter & Eggs: Room temperature for these BFFs only. It will make your life easier – I promise.
Black Cocoa: This recipe was made exclusively to use black cocoa. Do yourself (and me) a favor and follow the ingredients list. Substituting with a different cocoa will still yield a yummy cookie, but it will not taste like it’s wannabe brother the Oreo.
Kitchen Scale: Use it pleeeease. Don’t have one? I gotchu – linked below for your Amazon purchasing pleasure. Kitchen scales are by far the best tool a baker can have in the kitchen. It dramatically reduces room for errors on measuring ingredients so I highly recommend it.
Rainbow Edible Cookie Dough: Because we only live once so why not throw some colorful funfetti on there? You can find the recipe HERE.
Tools For The Job
stand mixer with paddle attachment
silicone mats/parchment paper
Wannabe Oreo Sugar Cookies
Yields: approximately 20 cookies, 3” diameter @ 3/8”
Prep Time: 30 minutes
Chill Time: 3 hours, or up to 24 hours
Bake Time: 10 – 11 minutes
Total On Hands Time: Approx 2 hours
400 g (2 3/4 cup) all purpose flour
220 g (1 cup, 2 sticks) unsalted butter
130 g (1 cup) light brown sugar, lightly packed
30 g (1/4 cup) black cocoa
1 large egg PLUS 1 egg yolk
2 tsp pure vanilla
1 tsp espresso powder (optional)
2 tbsp corn starch
1 tsp baking powder
1/2 tsp fine sea salt
In a stand mixer fitted with a paddle attachment, cream butter, sugar and vanilla on medium high for 2 to 3 minutes, or until light and fluffy. Add eggs and mix on medium until combined. Scrape down as needed while adding eggs and mix until it is just combined.
In a separate bowl, combine flour, black cocoa, corn starch, baking powder, espresso powder, and salt. Sift well, and then combine those dry ingredients to the wet ingredients. Mix on low, and increase speed to medium low once most of the flour has been absorbed. Once the dough begin to pull away from sides/pull towards paddle attachment, turn off mixer.
Place dough between two pieces of parchment paper, and roll out using rolling pin at 3/8” thickness. Place in refrigerator for no less than 3 hours, or up to 24 hours.
Preheat oven to 375 F. Remove cookies from refrigerator and allow to come to room temperature for about 6 to 7 minutes. Cut shapes and place on baking sheet at least 1” apart. Bake for 10 to 11 minutes. Remove from oven and place on wire rack to cool. Once completely cooled, decorate or enjoy as a snack.