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Bouchon Bakery’s Homemade Oreos

September 28, 2011

by Emily

There is really no reason I should be making homemade oreos. Halloween is over a month away, I don’t have an office to share them with, and I really do not need to be encouraging my sweet tooth. But the thing is, I really do need to be making homemade oreos. See, because I live in New York and have the unusual opportunity to visit très bon bakeries like Bouchon on a regular basis, I now have a social responsibility to share treat discoveries with you! Right? Right…

Thomas Keller makes his own “TKO Cookies” for Bouchon that are, no question, a million times better than their pre-packaged inspiration. Trust me. While there is nothing wrong with just enjoying these on your own, I am imagining these little devils as the perfect contribution to a (quasi-civilized) Halloween gathering, served with cute individual milk cartons with paper straws? A little much? Not at all.

Thomas Keller’s Oreo (“TKO”) Cookies
Previously enjoyed at Bouchon Bakery
Recipe found at The Kitchn

1 1/2 cups all purpose flour
3/4 cup sugar
3/4 cup plus
1/2 tsp baking soda
1 1/2 tsp salt
15 Tbsp unsalted butter, cut into cubes, at room temperature
1/2 cup heavy cream
8 oz. white chocolate, chopped

In a medium bowl, cream 14 Tbsp. of the butter and sugar together with an electric mixer on medium speed. Sift the dry ingredients together and add to the butter and sugar mixture until combined. Refrigerate the dough for 30 minutes. Roll the dough out to a thickness of 1/8 of an inch. Cut out cookies into desired shapes. Refrigerate the cut cookies for 20 minutes. Bake at 325°F for 12 minutes and let cool on a rack.

Meanwhile, chop the white chocolate and place in a small mixing bowl. Bring the heavy cream to a boil and pour over the chopped white chocolate and stir until smooth. Add the remaining 1 Tbsp. butter and stir until incorporated. Allow the cream mixture to cool. Transfer the mixture to the bowl of electric mixer. Using the whisk attachment, whip until light and the mixture holds its shape. Refrigerate until needed.

To assemble, flip half the cookies over so you are icing the flat side. Pipe or spread icing on one cookie and then affix another cookie to form a sandwich.

Serve with ice cold milk and enjoy!

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2 Comments leave one →
  1. September 28, 2011 7:49 pm

    They look fantastic! I’ll have to give the recipe a try.

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