Mocha Oreos

mocha oreos

Introducing one of the new additions to this year’s holiday treat boxes: Mocha Oreos! While peppermint or matcha were also flavor contenders, I already had peppermint marshmallows and peppermint bark brownies and matcha shortbread. And although coffee is one of my favorite flavors ever, it was not yet represented in my edible box of happiness. So it was decided. I think they’re a winner and definitely contend for a permanent place in the year-round cookie jar.

Baker’s notes:

  • It’s important to roll the dough to 1/8″ thickness or your yield will be significantly less. The ratio of cookie to filling is ideal when the wafers are fairly thin. My favorite hack for uniform dough is to use brass dowels — I found them at the local hardware store, but they’re also online (1/4″, 3/16″, and 1/8″ are my most used thicknesses). You can watch a demonstration of the technique on my Instagram highlights.
  • Do NOT substitute natural or black cocoa for the Dutch-processed cocoa. I like Cacao Berry Extra Brute.
  • As with my pumpkin spice latte pie, the key to a rounded coffee flavor here is a mixture of infusion and espresso powder. For the filling, I infuse the butter with whole coffee beans then add a little espresso powder during mixing.
  • The filling must be used as soon as you’re done mixing — it sets quickly. It may seem slightly loose and warm but that’s ok.
mocha oreos top down

Mocha Oreos

Makes about 45 small sandwich cookies | Adapted from Bravetart

Ingredients:

For the chocolate wafers:

  • 115g unsalted butter, at room temperature
  • 100g granulated sugar
  • 55g golden or light corn syrup
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt (Diamond Crystal)
  • 165g all purpose flour
  • 35g Dutch-processed cocoa powder (I like Cacao Berry Extra Brute)

For the coffee filling:

  • 175g unsalted butter
  • 30g whole coffee beans
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt (Diamond Crystal)
  • 1/2 tsp espresso powder
  • 240g icing sugar, sifted
  • 7g (1 Tbsp) Dutch-processed cocoa powder, sifted

Method:

Make the chocolate wafers: In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, golden syrup, baking soda, and salt. Mix on low until combined, then turn the speed up to medium and beat until fluffy and light, about 5 minutes. Scrape down the the bowl and paddle a couple times during this process to ensure even mixing.

Sift together the flour and cocoa powder. With the mixer on low, slowly add the dry ingredients to the butter mixture. Continue mixing on low until a smooth dough forms. Turn off the mixer and use a flexible spatula to scrape down the sides and bottom of the bowl, ensuring there are no patches of flour remaining.

Roll the dough: Split the dough in half (about 235g each). Flatten each half into a disc. Wrap one with plastic and keep at room temperature. Transfer the other half to a large piece of parchment. Place another piece of parchment or plastic wrap over the top and roll to 1/8″ thick. Lift the top piece of parchment/plastic occasionally to avoid forming creases in the dough.

When the dough has reached the desired thickness, transfer, still sandwiched between parchment/plastic, to a sheet tray. Refrigerate while you repeat with the other half of the dough. Slide the second piece on top of the first and continue chilling until both pieces of dough are firm, about half an hour.

Cut and bake the wafers: Preheat the oven to 350F with a rack in the middle. Line 2-3 baking sheets with parchment paper. Remove one sheet of dough from the fridge (keep the other refrigerated). Flip the dough over so the bottom is on top. Peel off the parchment, then replace the parchment and flip the dough right side up (this will help prevent the dough from sticking to the parchment). Peel off the top layer of parchment/plastic.

Using a 1 1/2″ round cutter, cut as many rounds as possible out of the first sheet. Using an offset spatula, transfer the rounds to a prepared baking sheet, spacing about 1/2″ apart (they won’t spread much). Repeat with second half of dough. Gently press together scraps, reroll, and cut more rounds — you should end up with about 90.

Bake the cookies one sheet at a time until the cookies are dry and firm to the touch, 10-12 minutes. Cool completely on a wire rack before filling.

Make the coffee filling: Prepare the cookies for filling by turning half of them upside down. The filling sets quickly and must be used right after mixing. Prepare a pastry bag fitting with a 1/2″ piping tip.

In a medium saucepan, melt the butter over medium-low heat. Once the butter has melted, stir in the whole coffee beans. Continue heating the coffee-butter mixture, stirring frequently. It will foam and sputter, then eventually fall silent. We’re not trying to brown the butter, so if you notice the milk solids starting to brown, turn the heat down. (We’re basically making coffee-infused ghee.)

Strain the coffee-butter into a clean, heatproof bowl; discard the beans and solids. Measure out 140g butter and place in a stand mixer fitted with the paddle attachment.

Add the vanilla, salt, espresso powder, icing sugar, and cocoa powder. Mix on low to combine, then turn the speed up to medium. Beat until creamy and soft, about 5 minutes. It may still be a bit warm; that’s normal. Immediately scrape into the prepared pastry bag.

Pipe a dollop of frosting onto the upturned cookies (about 6-7 grams, if you want to be precise). Sandwich with the remaining cookies. Let cookies stand at room temperature until set, about 30 minutes. Store in an airtight container at room temperature for up to a week; freeze for longer storage.

mocha oreos angled

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