These cookies are based on chef Thomas Keller's TKOs (Thomas Keller Oreos) from Bouchon Bakery. Thomas Keller is one of my baking heros, and my mom got me his baking book for Christmas long before I got to visit one of his bakeries. It is a beautiful cookbook with gigantic photos that make you want to make absolutely everything in it. When I lived in LA the office I worked at was a 2 minute drive from the Beverly Hills location, and I loved to go get a TKO and a coffee on my lunch break as a special treat. These cookies have been on my "to-do" list for over a year, but it took a while to find the special black cocoa powder they require--you can find it here--as well as the special fluted cutter (Thomas Keller swears by this French one in the 3.125-inch size, fyi). The hardest part about the cookies was the TKO creme filling. I made it twice, once with Guittard white chocolate and the second time with Callebaut, which is a higher quality European brand with higher butter fat content. Both times it was too runny which was super frustrating. I made some recipe tweaks below to help you avoid the headache!
Oreo Cookies (recipe by Thomas keller)
- 259 grams all-purpose flour
- 87 grams unsweetened alkalized cocoa powder
- 1.6 grams baking soda
- 227 grams unsalted butter, softened
- 6 grams kosher salt
- 161 grams granulated sugar
- 15 grams unsalted butter
- 50 grams heavy cream
- 125 grams good quality white chocolate chips
- 1/2 cup crisco
- 3 cups (+/- 1/2 cup) powdered sugar
Start by making your filling. Measure out your chocolate chips and melt them, either using a double boiler or in the microwave (like I did). Microwave on high for 10 seconds at a time, stirring in between until chips are just melted. Meanwhile, heat your butter and heavy cream until barely simmering. Pour over melted chips, whisking vigorously with a fork until combined (see below). Place seran-wrap on top of mixture so that it doesn't form a film and refrigerate for at least 2 hours.
After mixture has chilled, place crisco in a new bowl and beat on medium for 30 seconds. Add powdered sugar and white chocolate mixture, alternating between the two until mixture is thick and creamy. Can add more or less powdered sugar depending on how thick you want it. Mixture should not be runny but also should not be as thick as true buttercream. Transfer to pastry bag with round tip.
For the cookies preheat oven to 325. sift cocoa powder, baking soda, salt, and flour in a bowl and set aside. Cream butter and sugar until well-combined, then add dry ingredients in four parts, making sure everything is well-incorporated. Scrape down sides of bowl and re-mix.
Take dough and mold into 1 large square block. Divide (see below) and wrap in seran-wrap separately. Refrigerate for 1/2 hour.
Take one block of dough and place on clean piece of parchment paper. Place another clean piece of parchment paper on top, and use this to roll out dough. Dough may be stiff from fridge so give it 5 minutes if it is too hard at first. The layers of parchment help keep dough from sticking and cracking.
Once rolled out to 1/8th inch, quickly cut cookies using 3-inch fluted round cutter, and use a spatula to transfer to cookie sheet lined with parchment. If you find the cookies are too fragile when you try to move them you can move the parchment with the dough on it to the fridge using a cutting board and let it chill for 10 minutes before trying again.
Bake for 15-17 minutes, rotating pan halfway through. Cookies will have tiny cracks in them (see below). Transfer cookies to cooling rack and let cool completely.
With your filling in hand, take 1 cookie and pipe a ring of dots about a 1/4-inch away from the edge of the cookie (see below).
Keep piling the dots, moving inwards, and add 1 more ring on top of the original ring (below). Place second cookie on top, giving it a small squeeze so the filling reaches closer to the edge of the cookie. Repeat with remaining cookies! I like keeping them in the fridge so that the filling gets ice-cream-y but they keep great in a tupperware at room temp as well.