“hmmm….they taste a lot like oreos….even better”
i was asked if nabisco would be mad if i started selling these. another coworkers said…it should be fine…just change the name. and then the brilliance followed….”laureos” :)
these really are quite tasty. i always think of my sister anna when i really love a treat i have made and have a hard time wanting to compliment them without sounding proud. she’ll say, “it’s the RECIPE that is so wonderful, not me”….and this recipe is thanks to smitten kitchen and retro desserts. (which i quickly found and bought off of amazon after reading her post)
not only are these super tasty, they are very simple, and you can start and finish them under an hour….and they really knock the socks off of the store bought version. my friend elaine said she could no longer justify buying these after she discovered the recipe…and i agree.
1 1/4 cup flour
1/2 cup cocoa powder
1 1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter
1 large egg
1/4 cup unsalted butter, room temperature
1/4 cup shortening
2 cups powdered sugar, sifted
2 teaspoons vanilla extract
preheat your oven to 375º
in your stand mixer, on low and with your paddle attachment, mix all your dry ingredients till well blended. (flour, cocoa, sugar, baking soda, baking powder and salt)
continue mixing on low…cut your butter into cubes and add in one at a time. add in your egg and mix until all your ingredients come together and form a ball.
line about four cookie sheets with parchment paper.
break off small pieces of your dough and roll into balls. place on parchment paper lined cookie sheets about two inches apart. now…this is just me….but i used the back side of my 1/4 measuring cup to flatten the balls into discs…to about a quarter inch thick. the dough might be a bit on the sticky side so a tiny bit of flour on the back side of your measuring cup wouldn’t hurt.
bake for 8-10 minutes, turning halfway through for even baking.
be careful with the baking time…depending on how small or large your cookies are…they don’t need to be in there the whole ten minutes. it’s just hard to tell when you’re burning chocolate cookies…so just be aware.
oh, and once you bake your first batch…you might realize that your cookies are coming out too large…which really isn’t a bad thing…but you may see you need to adjust the size of the balls.
once you remove from the oven, transfer your cookie sheet to a cooling rack till cookies are completely cooled.
while your cookies are baking you can make your cream. mix your butter and shortening together till well blended. add in your sugar slowly…followed by your vanilla. increase the speed of your mixer to medium high-ish and continue mixing till you have a light and fluffy cream.
i used a pastry bag and my large round tip to pipe out cream. just add a dollop of cream to center of your cookie and using another cookie, press down and in a circular motion till cream creeps out to the edges….and repeat till you run out of cookies!
milk required….as well as self discipline.