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Home » Sandwich Cookies

King Arthur Black Cocoa Faux Reos

Modified: Aug 1, 2022 · Published: Dec 27, 2016 by Anna · This post may contain affiliate links · 7 Comments

Santa gifted me with a bag of King Arthur Black Cocoa, so my post-Christmas endeavors include finding ways to use it. I have a few recipes to try, and this one is the first. It's King Arthur's Oreo Cookie clone, "Faux Reos".

Homemade Oreos made with King Arthur black cocoa powder
Homemade Oreo Copycats

Before I tell you my overall opinion, I will say two things I like about this recipe. First, King Arthur's tip for using the pusher of a food processor dipped in cocoa is brilliant. It works perfectly and leaves a lovely pattern in the pressed down cookies. Plus the cocoa really did prevent sticking.

black cocoa

The second thing is that while making the shortening-based filling may gross you out (it did me, and I'm no shortening-a-phobe), the end result is a lot like a real Oreo. That being said, I only made half of these with the shortening filling and just used buttercream for the others.

black cocoa

Lastly, he texture of these cookies is dead-on! The recipe doesn't call for any leavening agents, and yet the cookies are nice and crunchy. Baking at 325, a longer and lower bake time that gives the dough time to dry out, is key.

blackcocoa2

Black Cocoa Powder Smell

As for the Black Cocoa Powder, the fact that it smelled like feet should have been a clue. I wish I'd cut it with some normal Dutch process cocoa because this stuff is strong! The rest of the baking world seems to love black cocoa, and I'm confident I'll warm up to it when I use it more sparingly. However, the full amount as used in the Faux Rios made the cookies too bitter. Super tasters, beware.

Update: Fuzz thought these were awesome.

Next up will probably be Alice Medrich's Black Cocoa Cake from our friends over at Baked.

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  1. Sue says

    January 04, 2017 at 11:02 am

    Editing my comment. It should read "one of their cake recipes".

  2. Sue says

    January 04, 2017 at 11:01 am

    I have always been intrigued by that recipe but haven't made them. Your cookies are very pretty. I'd like to make a variation with candy cane filling.
    I've used the black cocoa from KA Flour but can't remember which recipes I used it for. I think I used it in one of their recipes and brownies.
    I'm going to have to google super tasters.

  3. Sonya says

    December 28, 2016 at 12:45 pm

    Anna, that's really interesting! Thank-you for your kindness about that 🙂 Glad to hear that the cookies have mellowed a bit!!!

  4. Anna says

    December 28, 2016 at 12:30 pm

    I took the test last year and tested as a ST, but i always suspected it because I grew up with so many food aversions. It's probably better for cooks and bakers to be normal tasters with a keen sense of smell. It took me years and years to be able to tolerate most vegetables.

    As for the cookies, the flavor has mellowed somewhat in 24 hours and they are less strong.

  5. Sonya says

    December 28, 2016 at 10:41 am

    You must be a super taster! We did the test on Christmas, and it was really fun. I am a "non-taster" boo. So is my husband. My sister and brother were dominant supertasters. So cool. The little kids said they tasted something but it wasn't what the adults were tasting, so we were a bit skeptical lol. Anyway, I hope that you find some better recipes for your cocoa 🙂

  6. Anna says

    December 27, 2016 at 6:01 pm

    Thanks Rebecca! The recipe on KA's site was all black so I decided to just go for it. Next time I'll know better. Interestingly, everyone else in my family loved the all black version.

  7. Rebecca says

    December 27, 2016 at 5:44 pm

    It is strong. Unless a revipe specifically calls for black cocoa, I usually go half black cocoa and half rehular or Dutch process cocoa.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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