Thomas Keller Oreos

In the month to diet, I choose to make oreos; not just any, but the incredibly rich, chocolatey TKOs. Rebel! C'mon now, no one is perfect. We all need a splurge sometimes. Why not on oreos? 

Thomas Keller's version from his bakery, Bouchon Bakery, features the rich chocolate flavor. Salty cookies are bound together by a delicious whipped ganache. It doesn't sound too appealing; however, the elements combine to create my dream oreo. The sweetness is toned down while the chocolate is intensified. Indeed, it is just a grown up version of the original treat. 

Homemade TKOs

adapted from Tiny Urban Kitchen

Cookie

3/4 cup sugar

15 Tbsp unsalted butter at room temperature

1 1/2 cups plus 3 Tbsp all purpose flour

3/4 cup plus 1 Tbsp unsweetened cocoa powder

1/2 tsp baking soda

1 1/2 tsp salt

White Chocolate Ganache Filling

1/2 cup heavy cream

2 Tbsp butter

8 oz. white chocolate, chopped

For the White Chocolate Ganache Filling

Place the chopped chocolate into a bowl with the butter. Bring the cream to a boil in a pot. Pour the cream over the chocolate and butter. Let it stand for a minute. Then, whisk the mixture until smooth. Allow the mixture to cool to room temperature and thicken. It should take six hours. Refrigerate if you need to speed up the cooling process. Afterwards, whip the mixture until it is aerated and holds it shape. Refrigerate until needed.

For the Cookie

Preheat the oven to 350F. Using an electric mixer, cream the sugar and butter until light and fluffy with a paddle attachment. The rest of the dry ingredients need to be sifted together in another bowl to remove any clumps. Add this to the creamed butter and sugar. Divide the dough into two pieces. Wrap the dough up in plastic wrap. Refrigerate for 30 minutes. Roll out the dough to 1/8" inch thick between two large pieces of parchment paper or plastic wrap. Cut the cookies and place them 1/2" inch apart on baking sheets lined with parchment paper. Bake for 12-15 minutes and allow to cool. 

To Assemble

Pipe the filling onto one cookie and top with another cookie. Otherwise, spread the filling onto one cookie with a knife and top with another cookie if you do not have a pastry bag. If the filling has become runny, refrigerate the finished cookies for 30 minutes. Enjoy!