Thomas Keller Oreos

By grace.g.yang ยท May 13, 2008
Under: Recipes

For a housewarming party I threw a couple of weeks ago, I decided to have a dessert theme and recreate some childhood desserts for my guests. I thought we could have some good clean fun – catchphrase, Wii bowling, and some cookies and milk. In preparation for the party, I had to think about the desserts I ate as a kid – Oreos, Nutter Butters, Vienna Fingers, Rice Krispie treats, brownies…(now you know why I was such a fat kid). Since I had a great experience at Bouchon and knew they had great cookies (Nutter Butters AND Thomas Keller Oreos), I looked up the recipes online to make them for my party. My dear friend Julia kept insisting I should just save a ton of time and buy them from a super market, but I really wanted to try to recreate Thomas Keller’s cookies (in preparation for The French Laundry, of course). I found the recipe for Thomas Keller’s Oreos (TKO’s) on curiously ravenous’ website.

from The Essence of Chocolate
makes about 3 dozen sandwich cookies

For the 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 tsp baking soda
1 1/2 tsp salt
15 Tbsp unsalted butter, cut into 3/4″ cubes, at room temperature

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed:

Note: make sure your bowl is big enough so everything doesn’t splatter!

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 (no pictures here because it was too messy and I was working by myself).

Preheat oven to 350F. Separate 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. 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.

For the Filling:

1/2 cup heavy cream
8 oz. white chocolate, chopped

Chop 8 ounces of white chocolate (Whole Foods sells white and milk chocolate bricks by the ounce):

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 6 hours to thicken up.

I stuck the filling in the fridge (because I am very impatient and it was 4 in the morning), but the mixture turned out really well. Here are the cookies:

The cookies are amazingly crisp, simple, and delicious. If I make the cookies again, I’d probably use less salt in the cookie dough mixture. They were a big hit at the party (I also made a green tea oreo) and everyone thought they were a great treat!

Reader Comments

Insanely difficult. Used King Arthur AP flour and a dark cocoa powder from the Amish, and half&half butter and lard. I rolled them, froze the dough on sheets, cut & refroze them to get them onto baking sheets. Came off the sheets SO short… handling was like neurosurgery. Filled with soft peanut butter creme… had to press together and manage with a thin spatula… counting on the creme to keep them from disintegrating.
But… magnificent.
Now if they’ll just make it by mail from Tennessee to Montana!

I met Keller once, at a Point Richmond eatery. He said “I’M the chef at the French LAUNDRY”, I said… “You might do better if you called it a RESTAURANT.”

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