My very, very favorite cookie is, by far, the classic Oreo cookie. I’ve tried lots of really yummy cookies in my day, but it all comes back to that amazing, fun, simply deee-licious chocolate sandwich cookie!
And if they’re good in a plastic package, how much better would they be right out of the oven? I almost found out with this recipe! Almost, because this recipe isn’t quite as good as the Nabisco option, but it comes darn close.
The cookie itself was so crispy and crunchy and had such a deep chocolate flavor, it was irresistable all by itself! In fact, we thought of a lot of other uses for just the chocolate cookies – crumbled on ice cream, baked super thin and stacked in a fruit and whipped cream Napoleon, topped with crushed peppermint before baking…man, I’m craving one right now!
I figured out an easy trick to flattening out the scoops of cookie dough on the pan before baking – I wrapped the flat bottom of a wine glass with a piece of plastic wrap, making sure to keep the plastic wrap wrinkle free, and then just pressed each cookie to roughly the same size. It worked great – no sticking!
Then comes the icing on the cake cookie!
I used Martha Stewart’s caramel sauce recipe and added some ingredients to make it into an icing for a delicious, filling that tasted like homemade, buttery caramel instead of the vanilla icing in my original recipe, which wound up tasting really sugary and lardy (not great!).
The caramel icing was far easier to make than I had anticipated and made double the amount of caramel than was called for in the icing recipe, so I have some extra tasty caramel in the refrigerator to use in/on something else!
After all of the cookies had been baked, I sorted them according to size, iced one and topped it with another – then promptly helped The Redhead host a tea party with her best pal, Elephant (I love a good tea party!). Oh, and notice how she’s snazzed up her “furniture” with original artwork…
These cookies keep well in the refrigerator – it keeps the cookies crunchy.
Here’s the Recipe:
Chocolate Sandwich Cookies
Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees.
In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar.
While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together.
Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little.
Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more
Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
Whisk in heavy cream
Pour into a heatproof container and let cool. Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.
To store, refrigerate, up to 3 weeks.