TKO's
TKO's - better known as the Thomas Keller Oreo
I've meant to make these for quite a long time. I just forgot about them. These are grown up cookies. They are very rich, they have a deep chocolate flavor, and they are a little salty.
They have a nice, deep chocolate flavor, they are a little sandy, buttery, and oh so good. The adults and kids in the neighborhood loved the cookies, I made two flavors for the filling. The white ones were straight white chocolate, and the red centers were white chocolate with dried raspberries.
These were not that hard to make -- the ingredient list was short, and it makes a bunch of cookies. I made two batches of these - one for a party, and a second batch for us and the neighborhood families. I used raspberry powder for the filling, I Added it with the cream and it worked really well. The color was nice, and the flavor was very strong.
TKO's
from The Essence of Chocolate
makes about 3 dozen sandwich cookies
Cookie:
- 1 1/2 cups plus 3 Tbsp all purpose flour
- 3/4 cup sugar
- 3/4 cup plus 1 Tbsp unsweetened cocoa powder (dutch process if you have it)
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 15 Tbsp unsalted butter, cut into 3/4" cubes, at room temperature
Filling:
- 1/2 cup heavy cream
- 8 oz. white chocolate, chopped
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 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 350F. 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 white 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
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What a great picture of the dough cutouts. They sounds excellent. Love the name.