Oreo
17 February 2010
Thomas Keller OREO
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
Chocolate cookie:
- 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)
Filling:
- 118 mL (1/2 cup) heavy / full fat cream
- 230 g (8 US ounces) white chocolate (finely chopped)
Method:
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
Cookie assembly:
- 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.
17 February 2010 at 10:06 pm
These are definitely cuter than Oreos, and I definitely approve of the white chocolate
.
18 February 2010 at 6:23 pm
After baking these I don’t think I can go back to eating normal Oreos.
And normally I am not a big fan of white chocolate, but this cream was so subtle.
18 February 2010 at 11:04 am
Delicious! Perfect as a treat. Thanks for this recipe. Keep posting!
18 February 2010 at 6:14 pm
I warn you, treat is a dangerous word with these cookies – it turns more into a ‘feast’!!!
18 February 2010 at 11:27 am
Looks beautiful and delicious! Hope to try soon. Thanks for sharing.
18 February 2010 at 12:29 pm
And highly addictive – it is the sweetness of the cream with the salty of the cookie that is so deliciously perfect.
Putting the rolled out dough in the fridge before cutting the cookies really helps
18 February 2010 at 4:15 pm
Pancake-size cookies? Where have they been all my life?
18 February 2010 at 5:24 pm
I was asking myself the same question!
19 February 2010 at 5:18 pm
I love oreos! Thanks for giving me recipe that I can make myself. It is a different twist. Thanks
23 February 2010 at 5:18 pm
Hi Selita,
Thanks for your comment. The white chocolate makes a nice change from the normal Oreo vanilla cream
5 March 2010 at 6:46 pm
The subtile saltiness blends in perfectly with the sweetness of the chocolate and white chocolate! Dangerous and addictive, I have no control at all…!
9 March 2010 at 5:50 pm
There are definately worse things to loose control over
10 March 2010 at 6:52 pm
Thanks, these look SO perfect! Will definitely be trying them soon
11 March 2010 at 9:18 pm
Great pls let me know how they turn out!
12 March 2010 at 1:42 am
I made these for my ladies group and watched the reaction of pure pleasure and the delight at the subtle taste of salt – nice surprise. I am usually more prone to dark chocolate but this was a very nice combination. The “A” men gave a huge thumbs up as well. M x
15 March 2010 at 1:14 pm
So pleased to hear that the ladies liked the cookies, there is something so great about home baking. And the fact that they passed the ‘A’ men test is quite an accompilshement.
xxx
23 March 2010 at 6:16 pm
First of all…you may all THANK ME for having this recipe up.
Although I have never made any I used to eat two of them a day while living in New York…and 3 yrs later, I tried to explain those cookies I used to eat in NY to Erika, without thinking one sec. that
she would kindly make them and bring them to me the following day…it was a dream come true! DELICIOUS and the same as the ones at Bouchon Bakery in NY…They are to die for…
I have not tried to make them myself…and being on a diet as we speak, it is hard enough to see a picture of them on this site…but I trust Erika’s recipe to be the right one!
Enjoy yourselves!
1 April 2010 at 12:43 am
thank you so much for converting this to the US metric system.. this is one i will HAVE to try!!!
1 April 2010 at 10:24 am
You’re welcome, once you start eating them you just cannot stop!
Happy Easter xxx
1 April 2010 at 1:03 pm
Congrats on your mention in LA – and Happy B-Day! EB x
2 April 2010 at 11:59 am
Hi Elizabeth,
thanks for your note. Am looking forward to reading your book, Fiona and I were talking about it last week.
Happy Easter.
Erika