Tko Cookies - Thomas Keller Oreos

Ingredients

Cookie

• 1 1/2 cups plus 3 tbsp all-purpose flour
• 3/4 cup sugar
• 3/4 cup plus 1 tbsp unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt
• 15 tablespoons unsalted butter, cut into 3/4-inch cubes, at room temperature

Filling

• 1/2 cup heavy cream
• 8 ounces white chocolate, chopped

Directions

1. 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. 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. 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. 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. 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. 6

   Cookies can be stored in a container for up to 3 days. Loosely cover.