Holiday baking has finally begun in our house, and the first item on my list of things to bake this season was a cookie recipe from the Bouchon Bakery cookbook I received last Christmas. I’ve been dying to try their TKO recipe, which was created with Oreos in mind.
TKOs are chocolate shortbread sandwich cookies with white chocolate cream in the center. The shortbread is made with rich cocoa powder and is perfectly salted, and then balanced out by the dreamy white chocolate cream. The two go together beautifully! These aren’t your childhood Oreos, that’s for sure. They are a fancy big kid version. They are sophisticated Oreos.
This recipe doesn’t make many cookies, but the cookies it does make are ginormous! One cookie per person is more than enough.
Though the original recipe warned that these cookies were best consumed the day they were prepared, I found that I preferred the shortbread’s texture one or two days later best.
These cookies do require quite a bit more work than the cookies that I usually make, but they are definitely worthy of a special occasion.
Happy holiday baking!
- 4.4 ounces white chocolate
- 1 tablespoon unsalted butter
- ½ cup + 1 teaspoon heavy cream
- 1 ¾ + 1 ½ tablespoons all purpose flour
- 1 cup + 1 ½ tablespoons unsweetened cocoa powder
- ⅜ teaspoon baking soda
- 2 sticks unsalted butter
- 2 teaspoons kosher salt
- ¾ cup + 1 tablespoon granulated sugar
- Melt white chocolate and butter together in a small saucepan while stirring constantly (I did this using the ‘Melt’ setting on my cooktop).
- Meanwhile, bring the heavy cream to a simmer in another small saucepan.
- Pour the simmering cream over the melted chocolate mixture while whisking to combine.
- Transfer the mixture to a storage container and refrigerate for at least 4 hours (or up to 24 hours) until completely chilled.
- In a medium mixing bowl, combine the flour, cocoa powder, and baking soda. Whisk to combine.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment. Beat butter at medium-low speed until smooth. Add the salt and mix for another 30 seconds until combined. Add the sugar and mix until fluffy, about 2 minutes.
- Add the dry ingredients in 2 additions, mixing until just incorporated after each addition. After last addition, mix until dough comes together.
- Bring the dough together and transfer to a piece of plastic wrap. Wrap the ball of dough completely in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- When ready to bake, preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Unwrap the dough. Place dough between two sheets of plastic wrap or parchment paper. Using a rolling pin, pound the top of the dough working from left to right. (This will help to flatten the dough and prevent cracking). Turn the dough 90 degrees and repeat.*
- Roll the dough to approximately a ⅛-inch-thick sheet. Use a 3-inch circular or fluted cutter to cut cookies from the dough. Transfer cookies to the prepared baking sheets, leaving about ¾ inch between them.
- Bake for 12 minutes, turning the pans halfway through (cookies will be fragrant and may have small cracks on top when they are done). If cookies have puffed tops in the center, carefully smooth out with a stroke of a metal spatula immediately after removing from the oven. Allow cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely.
- Place the chilled filling into the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth.
- Turn half of the cookies over. Pipe or spoon filling onto half of the cookies. Top cookies with filling with cookies without filling.
Recipe slightly adapted from The Bouchon Bakery’s TKOs.