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”.
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.
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.
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.
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.
Editing my comment. It should read “one of their cake recipes”.
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.
Anna, that’s really interesting! Thank-you for your kindness about that 🙂 Glad to hear that the cookies have mellowed a bit!!!
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.
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 🙂
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.
It is strong. Unless a revipe specifically calls for black cocoa, I usually go half black cocoa and half rehular or Dutch process cocoa.