This “Be My Valentine Dark Chocolate Cookies” is in fact an Oreo cookie recipe. To be honest, I think they tasted better than the real Oreo cookies (sorry Nabisco, no offense). I was pleasantly surprised how easy it was to make them too. The sweetness level of vanilla filling contrasted perfectly with the mild flavored chocolate cookie so it is absolutely not necessary to reduce any sugar.
Since this is a super soft dough, it is imperative to refrigerate them to firm texture before stamping out each cookie. As Singapore is well known for its heat and humidity, I had to put the dough back in the fridge a couple times while cutting out the cookies. To combat this problem, you could separate the dough into 2 – 3 portions and roll them out into the desired thickness before refrigerating them. This way, you could take them out straight from the fridge and cut out the cookies immediately.
You could enjoy these cookies at room temperature but personally, I prefer to chill them slightly before popping them into my mouth.
1 cup (125 g) all-purpose / plain flour
¼ cup (85 g) caster sugar
1 stick (117 g) unsalted butter – soften at room temperature
¼ cup (40 g) Dutch processed cocoa powder
½ tsp pure vanilla extract
¾ tsp baking powder
½ tsp salt
1 egg – beaten (use only half)
½ stick (60 g) unsalted butter – softened at room temperature
1 tbsp milk
½ tsp pure vanilla extract
1 cup (125 g) powdered / icing sugar – sifted
Makes about 10 sandwich cookies
Recipe adapted from: Food Network (with modifications)
Preheat oven to 180°C/350°F.
In a large bowl, sift the flour, cocoa powder, baking powder and salt together.
In another bowl, cream the butter and sugar together with a mixer until pale and fluffy, approx. 3 mins.
Add in half beaten egg, vanilla extract, turn on mixer and mix well.
Pour in all the dry ingredients and use the mixer to combine thoroughly.
Separate the dough into 2 portions and place each dough on a large piece of cling wrap.
Cover with another piece of cling wrap and roll out the dough to desired thickness (approx. 0.5mm).
Refrigerate the dough for 30 mins or until firm. If the dough is soft, it will be difficult to stamp out the cookies.
Remove from fridge and use a heart shape cookie cutter and stamp out the cookies. Work quickly to prevent the dough from softening.
Place on a baking tray lined with non-stick baking paper and bake for 12 – 15 mins.
Remove from oven and allow them to cool completely before piping the filling.
In a large bowl, add in butter, milk and vanilla extract. Using a handheld mixer, cream until light and fluffy.
Add in powdered sugar and beat until well combined, approx. 2 mins.
The filling should not be too watery. If necessary, add some more powdered sugar.
You could either use a piping bag fitted with a star tip to pipe the filling onto the cookies or simply use a knife and spread the filling on it.
Take another piece of cookie (without filling) and sandwich them together.
Store in air-tight containers or in the fridge for up to a week.