Almost Oreos Cookies
 Almost Oreos Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 12 mins Total time: 27 mins Serves: 4 dozen 1 cup butter, melted and slightly cooled 3/4 cup granulated sugar 1 tsp. vanilla extract 1 egg 1 cup semisweet chocolate chips, melted and slightly cooled 1 1/2 cups all purpose flour 3/4 cup Dutch processed cocoa powder 1 tsp. salt 1/2 tsp. baking soda Vanilla Filling 1/2 cup butter, softened 1 2/3 cups confectioners sugar 1 tsp. vanilla extract 1 tbsp. milk pinch of salt 1 cup butter, melted and slightly cooled 3/4 cup granulated sugar 1 tsp. vanilla extract 1 egg 1 cup semisweet chocolate chips, melted and slightly cooled 1 1/2 cups all purpose flour 3/4 cup Dutch processed cocoa powder 1 tsp. salt 1/2 tsp. baking soda Vanilla Filling 1/2 cup butter, softened 1 2/3 cups confectioners sugar 1 tsp. vanilla extract 1 tbsp. milk pinch of salt Cookies Whisk together butter and sugar in a medium bowl until creamy. Add the vanilla and chocolate. Add the egg and whisk until all ingredients are well blended. Mix together the flour, cocoa powder, salt, and baking soda in another medium bowl. A third at a time, add the flour mixture to the chocolate mixture. Let dough sit, uncovered, for one hour at room temperature. Split the dough in half, putting each half on a nine inch sheet of wax or parchment paper. Form each into a rough log with your hands. Each log will be about nine inches long and about an inch and a half in diameter. Roll the parchment paper around each log of dough. Refrigerate for two and a half hours, rerolling the logs every hour to ensure shape as the logs will flatten. Preheat oven to 325 degrees F. Grease baking pans very well. Take out one log of dough and cut into about 24 slices, approximately 1/4 inch each. Place slices on the greased sheet 3/4 inch apart. Refrigerate any unused dough until ready to cook. Bake for 13-16 minutes, or until the cookies are firm to the touch. After you remove the cookies from the oven, leave them on the pan until the pan has mostly cooled. Repeat with other log. Filling Prepare the icing while the cookies are baking. In a mixer, or small bowl and hand mixer, beat the butter on low until smooth. Add sugar and vanilla. Beat until smooth then add the milk and salt and beat again until well mixed. There should be about a cup or so of filling. Ice with a butter knife or small icing spatula. Ice the bottom side of one cookie and top with the bottom side of a second cookie. Repeat until all cookies are filled. Makes approximately 24 cookies. Recipe adapted from Flour by Joanne Chang - my favorite Boston bakery Cookies Whisk together butter and sugar in a medium bowl until creamy. Add the vanilla and chocolate. Add the egg and whisk until all ingredients are well blended. Mix together the flour, cocoa powder, salt, and baking soda in another medium bowl. A third at a time, add the flour mixture to the chocolate mixture. Let dough sit, uncovered, for one hour at room temperature. Split the dough in half, putting each half on a nine inch sheet of wax or parchment paper. Form each into a rough log with your hands. Each log will be about nine inches long and about an inch and a half in diameter. Roll the parchment paper around each log of dough. Refrigerate for two and a half hours, rerolling the logs every hour to ensure shape as the logs will flatten. Preheat oven to 325 degrees F. Grease baking pans very well. Take out one log of dough and cut into about 24 slices, approximately 1/4 inch each. Place slices on the greased sheet 3/4 inch apart. Refrigerate any unused dough until ready to cook. Bake for 13-16 minutes, or until the cookies are firm to the touch. After you remove the cookies from the oven, leave them on the pan until the pan has mostly cooled. Repeat with other log. Filling Prepare the icing while the cookies are baking. In a mixer, or small bowl and hand mixer, beat the butter on low until smooth. Add sugar and vanilla. Beat until smooth then add the milk and salt and beat again until well mixed. There should be about a cup or so of filling. Ice with a butter knife or small icing spatula. Ice the bottom side of one cookie and top with the bottom side of a second cookie. Repeat until all cookies are filled. Makes approximately 24 cookies. Recipe adapted from Flour by Joanne Chang - my favorite Boston bakery Pecan Turtle Bars Chocolate Chocolate Chip Oreo Cookies Chocolate Fudge Peppermint Cookies