Tko Cookies - Thomas Keller Oreos

blucoat's Note:

These delightful grown-up oreos are sold at Thomas Keller's famed Bouchon Bakery. They have a deep chocolate flavour, and a little salt to perfectly balance the rich filling. The recipe was printed in "The Essence of Chocolate" by John Scharffenberger. Plan ahead as the filling requires time to set up. These cookies are very versatile and you can play with the filling flavour.

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Yield: 36 sandwic ...

Cookie

• 1 ½ cups plus 3 tbsp all-purpose flour
• ¾ cup sugar
• ¾ cup plus 1 tbsp unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 ½ teaspoons salt
• 15 tablespoons unsalted butter , cut into 3/4-inch cubes, at room temperature

Filling

• ½ cup heavy cream
• 8 ounces white chocolate , chopped

Directions:

1. For the Filling: In a small pan, bring the cream to a boil. 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 at least 6 hours to thicken up.
2. For the Cookies: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed. With the mixer running, add the butter, a piece at a time. The mixture will be dry and sandy at first, but over 2 minutes, will form pebble-sie pieces that start to cling together. Stop the mixer and transfer the dough to your board.
3. Preheat oven to 350°F Seperate dough into 2 pieces. Roll each piece of dough between 2 pieces of plastic wrap or parchment paper to 1/8" inch thick. Using a fluted cutter, cut into rounds. Scraps can be pieced together and rolled out again. Place 1/2" apart on baking sheets lined with Silpat liners or parchment paper.
4. 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.
5. To Assemble: Lightly whip the white chocolate cream to aerate and fluff up. Transfer filling to a pastry bag fitted with a 1/4" plain tip. Pipe about 1 1/2 tsp in the center of half the cookies. Top with another cookie to sandwich. Gently press down until the cream comes to the edges.
6. Cookies can be stored in a container for up to 3 days. Loosely cover.