Cookies:

1. Add all the flour, both types of cocoa powder, corn starch, sugar, baking soda and salt to a food processor and pulse a few times to combine.
2. Add in the softened butter, vanilla, and one tablespoon of honey and continue pulsing until a dough forms. If the dough is too dry (it should stick together when pinched between two fingers), add another ½-1 tablespoon of honey, until the dough comes together.
3. Transfer the dough to plastic wrap, and press it into a rectangle. Chill in the refrigerator for 30-60 minutes before rolling it out.
4. Preheat the oven to 350˚F/175˚C.
5. Roll the dough out between two pieces of parchment paper to prevent sticking. Roll to about ⅛ inch thick. OPTIONAL: use an lightly oiled embossed rolling pin to create a textured design on top. Firmly press the rolling pin down, but go slowly so you don't make the dough too thin.
6. Cut with 1.75-2-inch diameter circle cookie cutters, and transfer the cookies to a parchment paper-lined baking sheet. Re-roll the scraps to make as many cookies as possible. 
7. Bake for 10-12 minutes, until the cookie edges feel dry to the touch. 
8. Let the cookies cool on the pan for a few minutes before moving to a cooling rack. The cookies will crisp up as they cool. Assemble when cookies are cooled to room temperature.

Cream:

1. In a large bowl, whip the butter and vanilla with a hand mixer until light and fluffy (1-2 minutes).
2. In a medium bowl, combine powdered sugar, cornstarch, and salt.
3. Add dry ingredients to the butter mixture in batches, fully combining between additions.
4. Place cream in the fridge for at least 30 minutes to set. 

Assemble:

1. Scoop 1 teaspoon of cream filling and roll it into a ball.
2. Sandwich the cream between two cookies. Press them together gently so that the cookies don't crack. You don't have to roll the cream filling into a ball (you can spread it), but it will look much neater this way!
3. Keep these homemade oreos stored in the refrigerator for up to a week. We don't recommend keeping these stored at room temp, as the cream will soften and the cookies won't be as crisp.