I’ve always liked the chocolate wafer part of Oreo cookies more than the cream filling. And I’ve also wished that Nabisco would just come up with a Mocha or Coffee Oreo variety already. Maybe someday.
In the meantime, these would have to suffice. The beauty in these is that if coffee or mocha is not your thing, simply leave out the espresso powder and coffee extract for a more pure cocoa chocolate flavor. The choice is yours.
Of course, if you want to make your own Oreo cookie variety, you can choose your own filling, whether it be a cream filling, chocolate, coffee, or some sort of jam. Can you imagine how good cherry jam would be as a filling?
This is also a great do-ahead cookie dough recipe that comes together relatively quickly and that you can keep in your freezer (for up to a few months) so that you can quickly thaw what you need to bake when you have a chocolate cookie craving.
cocoa crispy wafers (based on Alice Medrich’s recipe for Crunchy Cocoa Wafers)
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa
1 Tablespoon fine espresso powder*
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup sugar
6 Tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 teaspoon coffee extract*
1 egg white
Sift the flour, cocoa, baking soda, and salt (and espresso powder, if using) into a bowl and stir with a whisk several times.
With a hand-held electric mixer with beater attachments, cream the butter in a bowl with the sugars, until well blended and fluffy, then add the vanilla extract (and coffee extract, if using) and beat on high speed for about 30 seconds, then add the egg white and beat again for about 30 more seconds.
Add the dry ingredients and mix on low speed just until combined.
Press the dough together and shape into a log about 10-inches long, using plastic wrap or a large piece of parchment paper or wax paper. Wrap it or roll it up in the plastic or paper and chill in a refrigerator for at least an hour. You can also freeze it if you want to bake it at a later time.
When ready to bake, heat oven to 350 degrees F. Place the racks in the upper and lower thirds of the oven.
Remove plastic or paper and cut into 1/4 inch slices. Line two baking sheets with parchment paper and place each slice of cookie dough about an inch apart from each other, using both baking sheets.
Place both baking sheets in the oven utilizing the upper and lower racks. Bake for about 14 minutes. When done, remove from oven and let cookies sit on baking sheets without removing them for at least 10 minutes to be sure they’ve hardened. Cool completely before storing in an airtight container.