At Red Gate Bakery in New York City, the baked goods are inspired by those of owner, founder, and chef Greg Rales’ childhood, reimagined with unique and unexpected ingredients. The menu is able to walk the line between familiar and sophisticated. One example of this is the bakery’s Homemade Oreos.
“At Red Gate Bakery, we’re all about updating classics. One major improvement to the Oreo was making it an all-butter cookie. It is also imperative to use true black cocoa in these cookies, giving them a unique flavor and color, while staying true to the simplicity of the Oreo,” Rales says.
- 1 cup (200g) granulated sugar
- 10 tablespoons (140g) unsalted
- 1 (50g) egg
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (25g) Dutch process cocoa
- 1/4 cup (25g) black cocoa
- 1 tsp (6g) baking soda
- 1/4 tsp (1g) baking powder
- Preheat oven to 350 degrees F.
- Combine all dry ingredients (flour, cocoa, soda, powder, salt) in a small bowl.
- In a large bowl, cream together butter and sugar until light and fluffy (~3 minutes).
- Scrape down sides and add egg.
- Add dry ingredients, mixing only to combine.
- Scoop into rounded teaspoons one inch apart on a baking sheet.
- Bake for 10 minutes, rotating pan front to back midway through.
- Allow to cool completely.
- 1/2 cup (1 stick, 115g) unsalted butter
- 2 cups (240g) confectioner’s sugar
- 2 tsp (10g) vanilla extract
Mix together all filling ingredients until light and fluffy.
Match individual cookies and place ~1/4 tsp of filling on one half, sandwiching the other to form each cookie.
Makes 40 cookies (80 halves)