For the Valentine’s Day Edition of In the Kitchen with Marjaneh, we were going to make homemade heart shaped Oreos Cookies with the filling and everything. But once we got started, my mom thought it was waaaaay too much sugar and waaaaay to chocolate for a bunch of 2nd graders. So, we just made really small full chocolate Oreo wafers, and bigger ones with less chocolate and no filling. I hope you like them!
We got the idea of Homemade Oreos from Smitten Kitchen who got the recipe from Retro Desserts and we adapted it below.
Light Chocolate Oreo Wafer Recipe
384 grams (3 cups) all-purpose flour
45 grams (1/2 cup) unsweetened cocoa
2 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
280 grams (1 cup plus 4 tablespoons or 2½ sticks) room-temperature, unsalted butter
2 large eggs
1 teaspoon vanilla
Baking Paper (To make it easy on yourself, you may want to use baking paper to roll out the dough and bake the cookies on.)
Preheat oven to 175°C (350°F).
First measure and add all the dry ingredients to the mixing bowl of a stand mixer. Add the flour, sugar, cocoa, baking soda, baking powder and salt. Turn mixer to LOW and blend dry ingredients.
Now for the wet ingredients. Add butter in small chunks and blend. Be sure to scrape down sides of bowl with the mixer OFF!!!
Crack eggs into a separate bowl and add vanilla to the eggs. Then add to dough mixture and mix until all ingredients are incorporated.
Now get your rolling pin (bigger better) and flour it lightly. Tip dough out onto baking paper. Roll directly onto baking paper. Roll until dough is really flat. n cut with cookie cutters. Instead of trying to pry up each cookie, just pull up excess dough around cookies. If dough is too sticky, put it in fridge for a few minutes. Then lift baking paper with cookie cut outs and place into cookie sheet.
Bake for 10 minutes.