How to Make Homemade Gourmet Oreos: Bon Appétit Test #17

Today I'm attempting to make Gourmet Oreos developed Pastry Chef Claire Saffitz from the Bon Appétit Test Kitchen. Do you want to know how to make Oreos? Have you ever wondered how Oreos made? If so, this is the video for you! I'm taking you step-by-step through Claire's Oreo recipe. I ended up doing this Oreo test two times to get it just right. Let me give you the tips and tricks to recreate these DIY Oreos for yourself. *OREO and the OREO cookie design are registered trademarks of the Mondelēz International group and may not be used in a trademark manner without permission. This video is not endorsed or produced by Mondelēz International. Gourmet Oreos Recipe Oreo Cookie Ingredients 1 Cup AP Flour (155g) 1/2 Cup Bread Flour (80g) 3 TBSP Black Cocoa (30g) 2 TBSP + 1 tsp Dutch Process Cocoa (24g) 1/2 tsp Kosher Salt (2g) 1/2 tsp Baking Soda (3g) 2 sticks unsalted butter Need 155g of brown butter 2/3 Cup Granulated Sugar (132g) 1/4 Cup Light Brown Sugar (55g) 1 tsp Vanilla Extract Oreo Filling Ingredients 50g refined coconut oil 50g raw cocoa butter 100g powdered sugar Generous pinch Kosher Salt 1 tsp Vanilla Extract Process Oreo Cookies Preheat over to 350F Sift together dry ingredients Melt butter over medium low, stirring until brown Place pan is ice bath and stir until butter is cooled to room temp Weigh out 155g of brown butter; transfer to bowl of stand mixer Beat butter and sugars in stand mixer Add vanilla, mix to incorporate Add dry ingredients all at once; mix on medium speed until fully incorporated Press 9g dough into mold and freeze for 10 minutes; repeat Bake from frozen in 350F oven 14-16 minutes until fully cooked and crisp Oreo Filling In a small sauce pan, melt coconut oil and cocoa butter over low heat, let cool to room temperature In stand mixer or a medium bowl, combine cooled mixture with powdered sugar, salt, and vanilla; beat with hand mixer until smooth Roll out on sheet of parchment paper to 1/8” thickness Chill a few minutes Oreo Cookie Assembly Cut out circles slightly smaller than diameter of the cookies; freeze until solid Pop out circles and place on top of over-turned cookies Let filling return to room temp before adding top cookie and pressing gently to adhere *OREO and the OREO cookie design are registered trademarks of the Mondelēz International group and may not be used in a trademark manner without permission. This video is not endorsed or produced by Mondelēz International. Tags: #GourmetMakes #Oreo #FromTheTestKitchen