"I was raised on Oreo cookies," Dave Crofton, tells Yahoo! Shine. Crofton co-owns One Girl Cookies Bakery in Brooklyn with his wife Dawn Casale. "There is something fun about the crunch. When you open a package and they are fresh and crisp, it's really satisfying."
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One Girl Cookies developed a recipe for Oreo-style cookies from scratch when a bride requested them for her wedding. "We are happy to make things people love," says Crofton.
Oreos are America's most popular cookie. Just like the packaged version, in this recipe, the crisp, slightly bitter chocolate wafer offsets the sweetness of the cream filling. You can find more of Crofton and Casale's creations in their book, One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery.
Oreo-style Cookies from Scratch (adapted from One Girl Cookies Bakery)
2 cups all purpose flour
¾ cup white sugar
3 tablespoons cocoa powder
½ teaspoon table salt
1 cup bittersweet chocolate chips
4 tablespoons unsalted butter
In a small bowl, whisk together the flour, sugar, cocoa powder, and salt.
In a microwave safe bowl, melt chocolate chips and butter for 30 seconds. Stir them together and microwave an additional 30 seconds. Repeat this process until chocolate and butter have both melted.
Using either a hand-held mixer with the beaters or a stand mixer with the paddle, combine melted chocolate and butter, and mix on low speed for 20 seconds.
Add eggs one at a time and mix on low speed until fully combined. Scrape down the bowl with a rubber spatula.
Add dry ingredients and mix on low speed for 10 seconds. Finish mixing with ingredients with a rubber spatula by hand.
Using two sheets of parchment paper roll out dough to 1/8-inch thickness.
Refrigerate dough for one hour or until firm.
Preheat oven to 350 degrees
Using a small round cookie cutter cut out as many rounds as possible and place one inch apart on a parchment paper lined cookie sheet. You can reroll the scraps once.
Bake for five minutes, then rotate the pan in the oven and bake an additional five minutes.
When the cookies are cool enough to handle, fill with cream filling (see directions below). Set aside for 20 minutes while the filling firms up.
2 sticks unsalted butter (room temperature)
1 pinch table salt
2 cups confectioner's sugar
1 teaspoon vanilla extract
Using either a hand-held mixer with the beaters or a stand mixer with the paddle, cream butter and salt at medium speed until light and fluffy
Add half the confectioner's sugar and mix on low for 30 seconds. Scrape down the bowl.
Add vanilla and mix on low for 30 seconds. Scrape down the bowl.
Gradually mix in remaining confectioners' sugar, holding some back until you reach the desired consistency. It should be smooth and spreadable, but not so runny that it will drip off the cookie.
Fill chocolate wafers with pastry bag fitted with small tip. You can also spread carefully with a knife or small spatula. A modest amount (about a teaspoon per cookie) is better so it doesn't squeeze out from between the wafers.
Cookies can be stored for up to one week in an airtight container.
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