Irvin Lin’s fantastic dessert blog, Eat the Love, is known for its innovative flavor combinations and
wonderfully humorous longer-form posts. Calling baking a “wonderful accessible
magic,” Lin crafts recipes that appeal to the rustic pie lover or the over-the-top marble loaf aficionados. We were drawn to this
particular recipe because it takes a favorite childhood dessert and remakes it
without the preservatives and fillers. It’s inspired by the soft Oreo cookies
served at Homeroom Restaurant in Oakland, Calif. Next time you’re there, try one.
Until then, these will be a home run in your kitchen.
Recipe Note: Irvin
uses Black Onyx Dutch-process cocoa, a super dark cocoa powder that can be a
little tough to find. If you have trouble tracking it down, use a good, dutch-process
cocoa powder (Vahlrona is great). For the filling, if you don’t have a vanilla
bean, increase the vanilla extract by an additional teaspoon.
cups (280 grams) all-purpose flour
cup (60 grams) natural (not Dutch-processed) unsweetened cocoa
cup (25 grams) Black Onyx Dutch-processed cocoa
teaspoon baking soda
teaspoon sea salt
1/4 cup (2 1/2 sticks) unsalted butter, at room temperature
cup (200 grams) white sugar
packed cup (220 grams) dark brown sugar
large egg yolk
tablespoon vanilla extract
To coat the cookie
cup plus 2 tablespoons white sugar
1/2 teaspoon sea salt
Vanilla bean cream filling
cup (1/2 stick) unsalted butter, at room temperature
cup trans-free vegetable shortening, at room temperature
1/2 (175 grams) cups confectioners’ sugar
teaspoon vanilla extract
vanilla bean, split lengthwise
Preheat an oven to 350 degrees and line a baking sheet with a silpat or parchment
Place the flour, both cocoa powders, baking soda and salt in a large bowl. Take
a whisk and vigorously stir until you get an even, uniform color.
Place the butter and both sugars in the bowl of a standing mixer fitted with a
paddle attachment. Cream the butter and sugars together on medium until light
and fluffy. Scrape down the sides with a large spatula and add the egg and beat
until incorporated. Repeat with the egg yolk, and then the vanilla extract.
add flour mixture into the batter, beating and pausing to scrape down the sides
with a spatula until all the flour is incorporated.
Combine the reserved white sugar and sea salt in a small bowl and stir to blend
with a fork. Form 1 1/2 inch balls and roll them in the sugar mixture. Place on
the prepared baking sheet.
for 18 to 20 minutes or until the edges are dry and dark(er) brown. If you like
your cookies crisp, bake 2 or 3 minutes longer to crisp them up. Cool on the
pan for 2 or 3 minutes before moving to a wire rack to cool completely.
Once the cookies have cooled, make the filling by placing the butter and
shortening in the bowl of a standing mixer fitted with a paddle attachment. Beat
together until fluffy. Scrape down the sides with a large spatula. Add the
vanilla extract. Then take the blade of a sharp paring knife (or another small
knife) and scrape the seeds out of the vanilla bean into the butter/shortening
mixture. Place the pod aside for another use. Beat to blend the vanilla into
the cream filling. Scrape down the sides with a large spatula.
Sift 1/2 cup of the confectioner’s sugar into the cream filling and beat until
incorporated. Scrape down the sides with a large spatula. Repeat with another
1/2 cup, scraping down the sides afterwards. Finally add the last remaining
confectioners’ sugar and beat until incorporated.
9. Using a butter knife, smear about 1 teaspoon
of cream filling on the bottom of one of the cookies. Then place another
similar sized, cookie bottom side down, on top of the cream and lightly press
down to sandwich the cookies together. Repeat, using the rest of the cookies