Again, Bake From Scratch got me with a picture. The July/August 2018 issue showed me these cookies (THEYRE OREOS!!!), and then pointed me toward black cocoa powder, which made it all possible. Easily.

Black Cocoa Sandwich Cookies
Bake From Scratch,
July/August 2018

Makes 12 sandwiches

1/4 cup plus 3 Tbsp. black cocoa powder, plus more for dusting
3 Tbsp. unsalted butter, melted
5 Tbsp. unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 tsp. kosher salt
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
Vanilla Filling (recipe follows)

In a small bowl, whisk together black cocoa and melted butter. Let cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, brown sugar, and salt at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in cocoa mixture. Add egg and vanilla, beating until well combined. Add flour, and beat until fully incorporated and a smooth dough forms. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Lightly dust work surface with black cocoa. (Be careful how much cocoa powder you use. It will make the cookies bitter if you incorporate too much. If dough is too difficult to work with, return to refrigerator for another 30 minutes.) Roll dough to 1/8-inch thickness. Using a 3-inch fluted round cutter, cut dough, re-rolling scraps as necessary. Lift and place cookies about 1/2 inch apart on prepared pan. (Alternatively, roll dough directly on a nonstick baking mat, cut cookies, remove excess dough, and place on prepared pan.)

Bake until a slight indentation is left when pressed with a finger, about 8 minutes. Let cool completely on pan.

Place Vanilla Filling in a pastry bag fitted with a round piping tip. Pipe Vanilla Filling on flat side of half of cookies. Place remaining cookies, flat side down, on top of filling.

Vanilla Filling
Makes about 2 cups

1/3 cup unsalted butter, softened
1 1/3 cups confectioners’ sugar
1/3 tsp. vanilla bean paste
pinch kosher salt

In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 5 to 6 minutes. Gradually add confectioners’ sugar, beating until combined. Add vanilla bean paste and salt, beating until smooth.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Black cocoa is very powdery, like talcum. Its dusty-ness made me a bit nervous.

I pulled the dough together and noticed how it felt like Play-Doh in my hands. It’s oily and holds together. And it smells like … OREOS! The dough benefits from hours in the fridge. It becomes less fragile, that way.

When you beat together the Vanilla Filling, you’ll notice it’s the texture of soft cream cheese.

Taste this cookie: it’s dark, black, like an Oreo damn it, with its sweet, rich filling. Intense and satisfying. Do it and reward yourself.

PREP TIME: melt butter, chill dough, shape and bake, a couple hours
TASTE: intensely satisfying Oreos

Next time, I will realign myself and make the “Miso Salmon with Asparagus and Carrots,” from Martha Stewart. It’s time for some easy summertime rewards. Come back to my site next week, to see this one.