Homemade Oreo Cookies Draft

How I make it

Cookies

1. In a food processor with the steel blade, process the butter, sugar, flour, cocoa, salt, baking soda and baking powder until crumbly.

2. Add the vanilla and egg and process just until a dough starts to form.

3. With a small spoon, shape small balls about the size of a walnut and arrange them spaced apart on parchment paper. Flatten them with your palm.

4. Chill the cookies in the freezer for about 10 minutes, and preheat the oven to 350°F (175°C) meanwhile.

5. Bake for 7-9 minutes, until set at the edges and still slightly soft in the center.

6. Let the cookies cool completely before filling.

Vanilla cream

1. Put the butter, powdered sugar and vanilla in a stand mixer bowl with the paddle and start on low speed so the sugar doesn't fly.

2. Once the sugar is fully absorbed, raise the speed and beat until the cream is almost dough-like.

3. Use a small spoon to fill the cookies with the cream and sandwich them in pairs.

What I've learned

• I use a tiny spring-loaded ice cream scoop for the balls.
• They keep in a well-sealed container for up to five days.