Best Homemade Oreo Recipe, According to New York’s Maman Bakery – Robb Report

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When Benjamin Sormonte and Elisa Marshall opened their independent bakery and café Maman in 2014, it didn’t take long to create a real buzz. New York City, no stranger to the bakery splurge over the past decade, with cupcakes and Cronuts drawing crowds, fell in love with the SoHo spot’s hazelnut chocolate chip cookie. They gathered lines around the block and ultimately an endorsement from other than the Queen herself (I’m talking about Oprah, of course).

This chocolate chip hit wasn’t the only cookie recipe they were playing with. They also started to wonder if they could improve almost to perfection: could they make a better Oreo? They believe they did. “Our version is reminiscent of the classic after-school snack but doubles up with buttery and chocolatey notes and ends with fleur de sel,” Sormonte and Marshall wrote in the recent article. Mom: the cookbook. The duo did not keep the secrets to themselves, sharing the recipe for their gluttony with Robb Report readers. We encourage you to make a batch and do a side-by-side taste test with the original and a tall glass of milk.

Chocolate sandwich cookies with fleur de sel and white chocolate cream

Makes 20 to 24 sandwich cookies

chocolate cookies

  • 0.75 hp. all purpose flour
  • .25 ch. unsweetened natural cocoa powder
  • 1 C. flower of salt
  • 4 oz. unsalted butter, at room temperature
  • .5 ch. packaged light brown sugar
  • 3 tbsp. Granulated sugar

White chocolate filling

  • 1.5 oz white chocolate, chopped, or .33 tsp. white chocolate chips
  • 6 oz. unsalted butter, at room temperature
  • 0.67 hp. icing sugar
  • 1 teaspoon of pure vanilla extract

MAKE THE CHOCOLATE COOKIES

IIn a small bowl, whisk together the flour, cocoa powder and fleur de sel.

In a stand mixer fitted with the paddle, combine butter, brown sugar and granulated sugar and beat over medium-low heat, scraping sides of bowl as needed, until completely combined, about 5. minutes. Add the flour mixture and mix over low heat until a crumbly dough forms.

Turn the dough over on a clean work surface. Press into a ½ inch thick disc, wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 48 hours. (If the dough is refrigerated for more than an hour, let it sit at room temperature for about 15 minutes before rolling.)

Place a rack in the center of the oven and preheat to 350 ° F. Line two baking sheets with parchment paper.

On a lightly floured work surface, use a rolling pin to roll out the dough to about ⅛ inch thick. If the dough cracks, pinch it with your fingers. Using a 1¾-inch round cookie cutter, cut dough into circles. Gather the dough scraps, form a disc and refrigerate for at least 30 minutes before rolling again and cutting more rounds.

Arrange cookies on prepared baking sheets, spacing them about 1 inch apart, and freeze for 10 minutes.

Transfer a baking sheet to the oven and bake, turning the baking sheet as needed for even cooking, until crisp around the edges with a slight sag in the center, 8 to 10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat to bake the remaining cookies.

Meanwhile, make the white chocolate garnish

In a double boiler or in a medium heatproof bowl set over a pot of simmering water, melt the white chocolate, stirring as needed. (You can also place the white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring after each interval, until completely melted.) Let cool slightly.

In a stand mixer fitted with a whisk, combine the butter and icing sugar and beat over low heat until well combined, about 1 minute. Increase speed to medium and beat until very smooth, about 3 minutes. With the mixer still running at medium power, gradually add the melted white chocolate, followed by the vanilla, and beat for 2 minutes to mix well.

Transfer the filling to a piping bag fitted with a medium round tip. (You can also pour the filling into a resealable plastic bag and cut a bottom corner so that there is a small opening.) Pour about 1 tbsp. filling on the flat side of half the cooled cookies. Top each with another cookie for making sandwiches.


Reprinted with permission from Mom: the cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright © 2021. Photographs by Linda Xiao. Posted by Clarkson Potter, an imprint of Penguin Random House.

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