I don’t venture into the world of cookies often enough. I forget that there is an entire culinary experience there, from the rich and gooey to crisp and crunchy. Some iced, sprinkled, rolled, folded, layered, and cut out. I found these and couldn’t resist their adorable charm, a creative twist on a never old favorite. The deep cocoa flavor of the sandy cookie is an excellent contrast to the smooth flavor of the white chocolate ganache filling—a filling I plan on thickening up a bit and topping cupcakes with in the very near future. No one believed me when I said the chocolate cookie was homemade. They come out perfect, like something you pull out of a neatly packed sleeve and minutes later realize you’re not sure where that row went…The great thing about these cookies is that they echo the classic oreo flavor without challenging it. So go ahead and whip out a tall glass of milk. And dip these with your pinky up.
adapted from that winsome girl who used Thomas Keller’s original recipe (the cookies are also known as TKO’s)
|1½||cups plus 3 tablespoons all purpose flour|
|3/4||cup plus 1 tablespoon unsweetened dutch-process cocoa powder|
|½||teaspoon baking soda|
|1 ½||teaspoons salt|
|15||tablespoons unsalted butter, cut into 3/4″ cubes, at room temperature|
|½||cup heavy cream|
|8||ounces white chocolate, chopped or chips|
|1||cup confectioner’s sugar|
- In a small pan or microwave-safe bowl, bring the cream to a boil on the stove or in the microwave (2 mins in the microwave is perfect). Remove from heat and add the chocolate. Let stand for 1 minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for 6 hours to thicken up (you can also chill it in the refrigerator, stirring often, to speed things up significantly).
- In a large mixing bowl, whisk the flour, sugar, cocoa, baking soda, and salt.
- Add the butter and beat on medium-low. The mixture will be dry and sandy at first, but over 2 minutes, will form pebble-size pieces that start to cling together–be patient, it will eventually come together. Transfer the dough to a work surface.
- Divide the dough in half. Roll each half between two large pieces of parchment paper to 1/8 inch thick. Stack the rolled sheets of dough onto a baking sheet (to keep them flat) and chill until firm, at least 15 minutes.
- When you’re ready to bake, position a rack to the center of the oven and preheat it to 350 degrees. Line two baking sheets with parchment or silicone baking mats. Working with one sheet of chilled dough at a time, use a round 2 to 2 1/2-inch cutter* to cut the dough into rounds (scraps can be gathered and rolled out again). Place the rounds about 1/2 an inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, rotating halfway through baking. Remove and cool in the pan for 5 minutes, then transfer cookies to a cooling rack. Cool completely. This recipe made about 30 cookies for me, or 15 oreos.
- Lightly whip the white chocolate cream to smooth it and fluff it up. Add the confectioner’s sugar and beat on low until combined (this is not in the original recipe but my filling was very runny. I added about 1/4 of a cup and it seemed good until you bit into them and the middle collapsed and oozed out the sides. Add until it seems stiff to your liking, but I approximate it to need about a cup).
- Transfer filling to a ziploc bag fitted with a 1/4″ plain tip (or just snip the tip off the bag). Pipe about 1 1/2 tsp in the center of half the cookies (I just laid out half the cookies and piped a wide circle on each to make a nice edge to the cookie and then filled in the circle, making sure each was iced before going back and adding more with any extra filling I had). Top with another cookie to sandwich. Gently press down until the cream comes to the edges. Refrigerate to for a few minutes to firm up the filling.