Tko Cookies - Thomas Keller Oreos

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 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 teaspoon baking soda
• 1 1/2 teaspoons salt
• 15 tablespoons unsalted butter, cut into 3/4-inch cubes, at room temperature
• 1/2 cup heavy cream
• 8 ounces chocolate, chopped

Recipe

• 1 for the filling: 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 at least 6 hours to thicken up.
• 2 for the cookies: in a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed. 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.
• 3 preheat oven to 350°f seperate 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.
• 5 to assemble: lightly whip the chocolate cream to aerate and fluff up. transfer filling to a pastry bag fitted with a 1/4" plain tip. pipe about 1 1/2 tsp in the center of half the cookies. top with another cookie to sandwich. gently press down until the cream comes to the edges.
• 6 cookies can be stored in a container for up to 3 days. loosely cover.