Sunday, April 17, 2011


For any of you who live near a Bouchon Bakery, you are probably familiar with this cookie.  The acronym TKO stands for Thomas Keller Oreo.  Put TK's name on any food item, and it gets glitzy, right?   Use really good ingredients (like Scharffen Berger cocoa and Callebaut chocolate...) and you do get a remarkably tasty cookie.

yield: will depend on your cutter size, I usually get 20-24 sandwiches

8 oz white chocolate, chopped fine
1/2 c heavy cream

11/2 c + 3 T all purpose flour
3/4 c sugar
3/4 c + 1 T cocoa
1/2 t baking soda
1 1/2 t salt
15 T butter, at room temperature, cut into 15 pieces

The night before making the cookies, bring the cream to a simmer and pour over the white chocolate.  Let rest for five minutes, then whisk until smooth.  Cover and chill completely.

For the cookie dough, combine and sift all of the dry ingredients.  In a stand mixer on low speed, incorporate the butter pieces one by one, continuing to mix until the butter is evenly distributed.  The dough will be granular and may not come into a ball.  Transfer half of the dough to a clean counter and knead lightly to help the dough come together. 

Roll out to about 1/8" thick and cut with your favorite sized circle cutter.  Arrange the dough on a Silpat or parchment lined sheet, leaving 1/2" in between each cookie.  Bake at 350F for 8-10 minutes.  Repeat with the second half.

Once the cookies are fully cooled, sandwich a bit of the chocolate between two cookies and enjoy!

*note: the thickness of the ganache will vary depending on the brand of white chocolate you use

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