I’ve learned a thing or two lately. I’ve learned that an octopus is an animal that is very shy and can die of embarrassment. Kinda sad, right? I’ve learned that homemade enchilada sauce doesn’t even need tomatoes. And I’ve learned that flower-shaped oreos can be made at home and can be flavored with hint of coffee.
These are crunchy good. Next time I make them, I’d like to fill them with ice cream. Now wouldn’t that just be delicious?
After I baked these, I flipped half of them over and divided the filling amongst them. Otherwise, I knew I’d get too nervous that I’ll use it up and next thing you know the filling just wouldn’t even be consistent!
- 1/2 cup heavy cream
- 8 ounces good quality white chocolate, grated
- heaping 1/4 t instant espresso powder*
- 3/4 cup granulated sugar
- 1 1/2 cups + 3 T all-purpose flour
- 3/4 cup + 1 T unsweetened cocoa powder
- 1/2 t baking soda
- 1 1/2 t salt
- 1/4 t instant espresso powder*
- 15 T (7 1/2 ounces) unsalted butter, at room temperature
* So if you don’t have espresso powder, just skip it, and these will be tasty like traditional oreos.
- Make the filling. In a small saucepan, bring the cream to a boil over medium heat. Remove from heat and pour over the white chocolate and espresso powder. Make sure all the chocolate is covered by the cream. Let stand for 1 minute, then whisk until white chocolate completely melts.
- Transfer the filling to a small bowl and refrigerate for about 30 minutes or an hour, or until a thick consistency is reached. It needs to be a thicker consistency to assemble the cookies. If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.
- Make the cookies. Position the racks in the oven in the lower and upper thirds of the oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer using the paddle attachment (or using a hand held mixer) combine sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed. With the mixer running, add the butter a few tablespoons at a time. The mixture will have a sandy texture at first and then will begin to form larger pieces. As soon as the dough starts to come together, stop the mixer.
- Transfer the dough to a clean lightly-floured surface and roll to about 1/8-inch thick. Using a cookie cutter, cut into 2 inch rounds (or flowers). Place 1/2 to 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, rotating sheets from the top shelf to the bottom or bottom to the top half way through baking. Remove from the oven and cool on the sheets for a couple minutes. Transfer cookies to a cooling rack and let cool completely.
- Assemble cookies. Place about a teaspoon of filling in the center of half of the upside down cookies. Gently, top with another cookie and press together until filling reaches all the edges.
- Cookies can be stored in an airtight container for up to 3 days.
Imagine how big the original piece of chocolate is… huge I bet.