1 1/4 cups of all-purpose flour
1/3 cup of unsweetened cocoa powder (I use Hershey’s)
1 tsp. of baking soda
Pinch of salt
1/2 cup of softened butter (unsalted)
1/4 cup of brown sugar
3/4 cup of granulated sugar
1 tsp. Vanilla extract
1 egg (room temp)
Whisk together flour, cocoa, baking soda, and salt. Set aside.
With a mixer cream butter until light and fluffy. Add in both sugars and cream until combined. Then add vanilla and egg.
Add dry ingredients to wet, and mix until just combined. Dough will be thick.
Cover and refrigerate 30 minutes or more until chilled.
Preheat oven to 350° and line with parchment paper or a silicone mat.
Scoop about two teaspoons of dough and roll into a smooth ball. You’ll be able to fit about 12 per cookie sheet. Flatten the tops lightly and bake for 8 minutes. Remove from oven and allow to cool on cookie sheet for a few minutes before transferring to a wire rack. This helps them finish cooking without over baking.
Now for the frosting – my favorite part!
1/4 cup of unsalted room temperate butter
1/4 cup of vegetable shortening (don’t skip this. It gives the thick texture to the frosting)
1 3/4 cups of powdered sugar
1 tsp. vanilla extract
Cream butter and shortening until smooth. Add in powdered sugar and vanilla. With mixer on low, combine and then bump up the mixer to high speed for a few minutes until whipped and combined.
Slather frosting inside of cookies, don’t be shy! Then stack 2 together like a sandwich!
Boom! Homemade Oreos. They are soft, chewy, and still perfect with a glass of milk!
Enjoy, and don’t forget to tag us @KimesRanchJeans and #CookingWithKimes