Not sure about you, but I could use a cookie. No cookie. Cookie that evokes childhood. A reminder of simpler times. These homemade tahini oreo cookies taste like the famous cookie with a fresh tahini twist.
Ingredient
Homemade oreo cookie– 1 ¾ c (210g) all purpose flour– 1 tsp cornstartch– ½ tsp baking powder– ½ tsp salt– ¾ c (170g) unsalted or unsalted butter– ⅔ c (135g) granulated sugar– 1 tsp (5ml) vanilla extract– 1 (53-57g) large egg– ½ c (48g) dutch process or black cocoa powder– 1 tsp espresso powder, sifted
Direction
1
Sift and whisk all-purpose flour, cornstarch, baking powder, and salt until well combined. Set aside.
2
Mix the butter and sugar in a large bowl for 2-3 minutes on medium-high speed. Scrape sides.
3
Add the egg, vanilla, espresso powder, and cocoa powder and mix on low speed for 20–30 seconds to incorporate each. Scrape bowl sides and bottom. Combine everything by beating on medium speed for 30 seconds.
4
Combine ½ dry and wet ingredients on low speed until just combined. Scrape bowl sides and bottom. Mix the remaining ½ of dry with the wet. If dough is sticky, add 2-3 tablespoons of flour, 1 tablespoon at a time, until tacky but not sticky.
5
Wrap dough ball in ample plastic. Dough thickness is more important than shape when rolling out to ¼". Fully plastic-wrap rolled dough. Place dough on parchment-lined half-sheet or large plate.
6
Ready to bake: Preheat oven to 350 F. Parchment two large baking sheets.Remove one chilled dough "sheet". Remove dough wrapper and place on parchment. For cookie or biscuit cutter dipping, pour 2-3 tablespoons cocoa powder into a small bowl.
7
Coat the cookie or biscuit cutter in cocoa powder and press it into chilled dough. Repeat to cut all dough. Grab extra dough gently. Wrap ball in plastic. Holding for more.
8
Bake cookies at 350F for 9-11 minutes. Brown edges. Unset centers may be lighter brown.Remove cookies from oven. Cool on the hot baking sheet on a rack for 3 minutes. Cool cookies on the rack for 45 minutes or more.