While I was in Boston, I made it my obvious mission to seek out the best bakeries in the city. I tried traditional Italian Pastries in the North End, crusty french baguettes from an Allston bakery, swanky treats from a South End coffee and pastry shop, mini cupcakes from the Boston Commons, and even got a few donuts from a local favorite in Brighton. However, one bakery truly stood out as a bake above the rest. From here I had one of the best vegan chocolate cakes I've ever eaten, and a sticky pecan cinnamon roll that beat Bobby Flay's on his Throwdown Challenge show. And trust me, it was probably a well deserved win. Flour Bakery + Cafe, owned by the wonderful Joanne Chang, has three locations in Boston and lures you in the with the aroma of fresh baked bread, cakes, and cookies. You can only imagine how happy I was when I received the Flour Bakery cookbook as a parting gift SIGNED by Ms. Chang herself at the end of my internship! I promised my supervisor that I would bake many delicious goodies out of the book and so I immediately whipped up these homemade Oreos found on page 134.
These Oreos were nothing like actual Oreos of course, but in the best way. These cookies were what real Oreos wish they could be. The chocolate end caps were crispy around the edges but had a pleasantly chewy interior. The flavor was dark and more intense than its store-bought counterpart. The inner vanilla cream was light, buttery, and the ideal consistency to twist off one side with exceptional Oreo technique. And did I mention they were great dunked in milk! Sorry Nabisco, but if you had a Throwdown show, you would lose to Flour too!
Flour Bakery, Boston MA
1 cup butter, melted and cooled slightly
1/4 cup sugar 1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled slightly
1+1/2 cup all-purpose flour
3/4 cup cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
Vanilla Cream Filling
1/2 cup butter, softened
1+2/3 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk pinch of salt