TKOs (Chocolate Sandwich Cookies)

Chocolate Sandwich Cookies
TKOs (Chocolate Sandwich Cookies)
Chocolate Sandwich CookiesHelen Rosner

Adapted from Thomas Keller's Bouchon Bakery cookbook, this riff on an Oreo (the name stands for "Thomas Keller Oreos") is filled with a creamy white chocolate ganache. Make sure to use white chocolate with at least 35 percent cocoa butter when making the filling to ensure ultra-smooth melting.

TKOs (Chocolate Sandwich Cookies)
Adapted from Thomas Keller's Bouchon Bakery cookbook, this riff on an Oreo (the name stands for "Thomas Keller Oreos") is filled with a creamy white chocolate ganache. Make sure to use white chocolate with at least 35 percent cocoa butter when making the filling to ensure ultra-smooth melting.
Yield: makes About 15 Cookies

FOR THE FILLING

  • 12 oz. finely chopped white chocolate
  • 12 cup heavy cream

FOR THE COOKIES

  • 1 34 cups plus 1 1/2 tbsp. flour, plus more for dusting
  • 1 cup plus 1 1/2 tbsp. unsweetened cocoa powder
  • 12 tsp. baking soda
  • 16 tbsp. unsalted butter, softened
  • 2 tsp. kosher salt
  • 34 cup plus 1 tbsp. sugar

Instructions

  1. Make the filling: Place chocolate in a heatproof bowl; set aside. Heat cream in a 1-qt. saucepan over medium heat until bubbling at the edges, about 5 minutes. Pour over chocolate and let sit for 5 minutes; whisk until smooth. Cover with plastic wrap and chill at least 4 hours or up to overnight.
  2. Make the cookies: Whisk 1 34 cups plus 1 12 tbsp. flour, cocoa powder, baking soda, and salt in a bowl; set aside. Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy. With the motor running, slowly add dry ingredients until batter forms. Form dough into two disks; wrap disks in plastic wrap and chill 1 hour.
  3. Heat oven to 325°. On a lightly floured surface and using a rolling pin, roll 1 disk of dough into a 12” circle, about 18” thick. Using a fluted 3” round cutter, cut out cookies and transfer to parchment paper-lined baking sheets. Roll and reuse scraps. Bake, rotating cookies once, until golden, 10 minutes. Let cookies cool completely.
  4. Assemble the cookies: Transfer filling to the bowl of a stand mixer fitted with a paddle attachment; beat until smooth, then transfer to a piping bag fitted with a plain 3⁄16” tip and pipe about 1 tbsp. filling on half the cookies; top with remaining cookies.