First off, I have to apologize for the hiatus. It was unintentional but I do have a fairly decent reason – I was completing my first ever 30-day bikram yoga challenge. What’s this? Oh I just go to bikram yoga once a day, every day for 30 days. For those of you who don’t know, bikram is a hot torture chamber. The room is a minimum of 105 degrees (but we’re looking at usually 112 – 120) with at least 40% humidity. It’s hot.
As I’ve mentioned before, there are a few food items that I desperately miss. One is Joanne Chang’s homemade oreos. If you’ve never had the pleasure of going to Flour bakery, do so immediately. I decided to attempt a gluten free version, and I was not disappointed! Here’s is the original recipe and here’s what you need for mine:
- 2 sticks unsalted butter, melted
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips, melted
- 1 egg
- 1 1/2 cups flour (you may need additional flour if doing gluten free – I used about 2 cups)
- 1/2 tsp xantham gum (omit if you arent using gluten free flours)
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp salt
My first recommendation is to measure out ALL ingredients ahead of time. Then proceed.
Melt the butter (microwave works fine) and whisk in the sugar until combined. Melt the chocolate chips (again microwave works fine here, but I prefer to melt chocolate in a bowl over a pot of simmering water). Add chocolate chips and vanilla extract to butter and stir to combine. Add in the egg and whisk until well incorporated.
In another bowl, combine the flour (I used Bob’s Red Mill), xantham gum, cocoa powder, baking soda and salt. Incorporate into the butter/chocolate mixture and beat with a wooden spoon. The dough should begin to resemble play-dough. If your dough is still very sticky (like mine was with only 1 1/2 cups of flour), continue to add a few tbsp of flour at a time until you get the desired consistency. Let the dough sit at room temperature to firm up.
Transfer the dough to the fridge and let chill for an hour. Preheat the oven for 325 F and line cooking sheets with parchment paper. Roll approximately 1/2 tbsp of dough in the palms of your hand and flatten. Arrange cookies 1 1/2 inches away from each other. Bake for 12 – 15 minutes. Remove and let cool slightly on the cookie sheets, then carefully transfer to a cooling rack. If you are using gluten free flours, these cookies are super fragile until they cool entirely.
While cooling, prepare the filling. You need –
- 1 stick of unsalted butter, softened
- 1 2/3 cup of powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- pinch of salt
Beat the butter on medium speed using a hand mixer or a KitchenAid mixer. Add in the powdered sugar and continue to beat until combined. Meanwhile, add in the vanilla, milk and salt. Transfer into a large piping bag, or if you prefer, you can use a butter knife to spread.
Once the cookies are completely cooled, frost the bottom of one, and place another on top.