17 February 2010
TKO – Thomas Keller Oreo Recipe
What makes these cookies so drop dead gorgeous is the sublime duo of salty chocolate cookies sandwiching a perfect white chocolate ganache cream. And for those of you who are less than ecstatic when it comes to white chocolate, not to worry, the taste is so subtle you will find yourself converted.
So it is no wonder that my colleague Claire was, and still is addicted to TKO‘s: Thomas Keller‘s ‘grown-up’ Oreo cookies. This my friends is no small food craving, we are talking about a woman making a bee-line to the Bouchon Bakery once a day, 5 days a week to buy not 1 but 2 of these pancake sized cookies. You are getting the picture here…
As I apparently have not lived until I’ve tried a TKO, and short of asking Bouchon to FedEx me a care package, I thought I’d make them myself. This is Thomas Keller’s original recipe from the ‘Essence of Chocolate‘ cookbook.
See link ‘Oreo‘ below for the recipe:
TKO – Thomas Keller’s Oreo Cookie Recipe
- 210 g (1 1/2 cups + 3 tbls) all-purpose white flour
- 160 g (3/4 cup) white sugar
- 65 g (3/4 cup + 1 tbls) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt (do not reduce, the saltyness makes the cookie!)
- 210 g (15 tbls) unsalted butter (room temperature, cut into small cubes)
- 118 mL (1/2 cup) heavy / full fat cream
- 230 g (8 US ounces) white chocolate (finely chopped)
First prepare the white chocolate filling:
- Very finely chop white chocolate.
- Heat cream till just boils, pour over chopped chocolate. Mix with whisk till all chocolate has melted.
- Set aside for 2 hours at room temperature.*
Next prepare the chocolate cookies:
- Combine flour, sugar, cocoa, baking soda & salt, mix well.
- Next, with mixer on slow speed, add butter cubes one by one, until a thick even batter forms
- Per heat oven to 180°C / 350°F
- Line two cookie sheets with baking / parchment paper, set aside
- Separate dough into 2 pieces. Roll out between two large piece of baking paper, till approx. 0.25cm (1/8″ inch) thick
- Place rolled out dough in fridge for 5 minutes, this makes cookie cutting easier.
- Using a fluted cutter, cut out cookies. Put scraps together & roll out again.
- Place 1cm (1/2″ inch) apart on cookie sheet
- Bake for 12-15 minutes, rotating halfway through baking. Remove, let cool on cook sheet for 5 minutes before transferring to cooling rack
- Lightly whip the white chocolate ganache.
- You can used a pastry bag with 1/4″ plain tip. I used a spoon and knife. Place 1 1/2 teaspoons cream in centre of one cookie, top with another cookie to form a sandwich.
- Gently press down till cream comes near edges
- Can be stored in loosely covered container, in fridge for 3 days.
*NOTE : the original recipe said to leave the ganache to sit for at least 6 hours. Perhaps if you use a pastry bag this is necessary. But with a spoon & knife I found 2 hours was sufficient to thicken the chocolate cream.