Adapted from Salt & Baker
Yields approximately 22 Large Cookies
Ingredients:
Oreo Cookie Base:
1 1/2 cups butter, unsalted – softened
1 1/2 cups sugar, light brown, packed
1 cup sugar, white
2 large eggs
1 Tbls vanilla extract
3 cups flour, all purpose *if you live in humid climates, you may need a tablespoon or 2 more
1 cup black cocoa powder (I bought off Amazon, also check Whole Foods)
2 1/2 cups Oreo crumbs (about 33)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
Chocolate Mousse:
3.4 oz chocolate instant pudding
2 cups heavy cream, col
1/2 cup 2% milk, cold
2/3 cup sugar, powdered
3 Tbls Dutch process cocoa powder
1 tsp extract, vanilla
Toppings
Freshly whipped cream (1 cup whipping cream, 1 Tbls powdered sugar)
Chocolate shavings
Directions:
Preheat oven to 365°F. Line a baking sheet with parchment paper, set aside.
In bowl of a stand mixer, cream the butter, and both sugars on medium speed for 2 minutes. Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
Add the flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt. Mix to combine.
Portion the dough into 1/4 cup sized balls with a disher. Place 6 balls of dough on the baking sheet. Using the palm of your hand, press down on each cookie dough ball just slightly.
Bake for 11 minutes. Remove from oven.
While hot from the oven. press the bottom of a ½ cup or 2/3 measuring cup into the center of each cookie to create a lip around the cookie. You don’t need to press down too hard, just enough to create a lip. Bake an additional 1-2 minutes, if needed. Remove from the oven and let cool on pan for 10 minutes then transfer to a wire rack to cool completely.
Chocolate Mousse:
In a large bowl (or the bowl of a stand mixer fitted with whisk attachment) add the dry chocolate instant pudding mix, heavy cream, milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Using a hand mixer, mix until smooth and thickened, about 1 minute. The mousse can be made in advance and stored in an airtight container in the refrigerator for several days.
Assembly
Spoon approximately 3 tablespoons or so of chocolate mousse into the well of each cookie. Dollop with whipped cream and chocolate shavings. Place cookies in an airtight container and store in the fridge. Enjoy cookies chilled.
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