No creamy white soft center. Just a nice simple, thin wafer.
By Sherron Watson
When I was a kid I would share my Oreo’s with my dog. He got the creamy center and I got the cookie. Now that I am a parent, I used to share my Oreo’s with my kids. They got the white soft center and I got the cookie. With this recipe I solved my issue, no creamy white soft center. Just a nice simple, thin wafer all to myself. I still share though.
- ½ cup all purpose flour
- ½ cup unsweetened cocoa
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup of sugar
- ½ cup + 2 tablespoons butter, room temperature
- 1 large egg, slightly beaten
- Preheat oven to 375.
- In a Kitchenaid bowl, combine all ingredients. If you don't have a counter mixer, then use a medium size bowl and mixer, combine all ingredients.
- Mix ingredients until well blended. Batter will be similar to thick brownie batter.
- Line two cookie sheets with parchment paper.
- Using a scoop, scoop cookies 2 inches a part. These cookies spread and you will need the whole cookie tray. Don't try to make them fit or you will end up with one large cookie.
- Bake for 7-9 minutes. They are very thin and will burn if you over bake them.
- Remove cookies from oven and let rest on sheet for a few minutes, remove carefully with spatula to a cookie cooling rack.
- If you would like to have a filling, let cookies cool completely and then fill.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.