Homemade Oreos

Homemade Oreos

We could call these ‘Chocolate shortbread sandwich cookies with white chocolate ganache’ but we all know what these are – Oreos – This week we tried out another recipe from Thomas Keller’s fantastic book ‘Bouchon Bakery’.  At Bouchon Bakery these are called TKO’s – a name which pays tribute to their owner – Thomas Keller – and to the fact that they are a total knockout cookie.  

These look just like Oreos but, as you can probably imagine, taste far superior.  These are Oreos for adults, made with dark cocoa powder, butter, white Callebeaut chocolate and cream these were bound to be great.  I really like that they aren’t crunchy like the classic Oreo, I always enjoy softer, chewier cookies and this consistency works especially great with these ones because you don’t expect it to be soft when you bite into a black and white sandwich cookie like this.  If you like your Oreos crunchy, bake them a few minutes longer than I have listed here.  Because of the chocolate ganache, you’ll want to store these in an airtight container in the fridge and eat them within a few days after filling them (I’m sure that part will not be a problem).  

Even though I strongly believe these cookies can only be fully appreciated when paired with a glass of milk (as shown below), Fabio insists that cookies and milk is ‘childish’ and laughs at me every time I pour myself a glass.  On this occasion however, Fabio has humoured me and allowed me to photograph him with a glass of milk… baby steps… baby steps… 

AKA: Homemade Oreos

Chocolate Shortbread sandwich cookies with white chocolate ganache… OR – Homemade Oreos

Final point – make sure to use the alkalized or Dutch process cocoa – it is important for the smooth flavor and dark color that you want for this cookie.  Enjoy!

Ingredients / Ingredientes

White chocolate Ganache / Relleno de Chocolate Blanco

  • 125 grams white chocolate / gramos de chocolate blanco
  • 125 grams whipping cream / gramos de crema de leche
  • 15 gams unsalted butter / gramos de matequilla sin sal

Chocolate Shortbread / Galleta de chocolate

  • 259 grams flour / gramos de harina
  • 87 grams dutch processed (alkalized) cocoa / gramos de cocoa
  • 1.6 grams baking soda (approx half tsp) / gramos de bicarbonato
  • 227 grams unsalted butter (room temperature) / gramos de mantequilla sin sal
  • 6 grams salt / gramos de sal
  • 161 grams sugar / gramos de azúcar

Instructions / Instrucciones

  • Melt the chocolate and butter together in a double broiler (or bowl over a saucepan of simmering water) / Derretir el chocolate blanco junto con la mantequilla en baño maria.
  • Bring the cream to just under a simmer and pour over the completely melted chocolate mixture and whisk together / Calentar la crema de leche hasta que esté tibia y  colocarla junto al chocolate y la matequilla y mezclar.
  • Transfer to a bowl, let cool, cover with plastic wrap and refrigerate for at least 4 hours or overnight /  Colocar la mezcla en un recipiente y cubrirlo con plástico, colocarlo en el refrigerador por al menos 4 horas.
  • Place the flour in a medium bowl, sift in the cocoa and baking soda and whisk together / Colocar la harina en un recipiente, colar la cocoa y el bicarbonato y mezclarlos junto con la harina.

Chocolate shortbread

  • Place the butter in the bowl of a stand mixer with the paddle attachment and mix until smooth / Colocar la mantequilla en el recipiente de una batidora de pie y mezclar la mantequilla hasta que esté suave.
  • Add the salt and mix for another 15-30 seconds / Agregar la sal y mezclar por unos 15-30 segundos.
  • Add the sugar and mix for 2 minutes – until the mixture is fluffy. / Agregar la azúcar y mezclar por 2 minutos.
  • Scrape down the sides of the bowl and add half of the dry ingredients and mix together, stopping after combined, scraping down the bowl and adding the remaining dry ingredients. / Raspar los lados del recipiente y agreguar la mitad de los ingredientes secos y mezclar juntos, deteniéndose después de combinarse, raspar el recipiente nuevamente y agregar los ingredientes secos restantes.
  • Mix until the dough starts to come together then turn out onto a a dry surface and press the crumbs and together forming a mound and then flattening into a block approximately 6 inches square / Mezclar todo hasta que la masa tome forma, luego colocar la masa en una superficie limpia y presionar todo la masa junta. Aplanar la masa hasta tener un bloque cuadrado de 6 pulgadas de los lados.
  • Wrap in plastic and refrigerate at least 1 hour (until firm) or up to two days / Colocar plástico a la masa y ponerla en el refrigerador por lo menos 1 hora (o hasta 2 días) antes de usarla.
  • Preheat the oven to 325 and position the racks in the upper and bottom thirds of the oven. / Calentar el horno a 325 grados y colocar las bandejas con las galletas en la parte superior e inferior del horno .
  • Unwrap the dough and place between two pieces of parchment – if the dough has been in the fridge overnight you will need to do this about an hour before rolling out the dough as it will be quite stiff. / Colocar la masa sobre dos hojas de papel pergamino, si es que has dejado la masa en el refrigerador por la noche puede ser que esté bien dura, por lo tanto necesitaras sacar la masa del refrigerador una hora antes.
  • Roll the dough to 1/8 of an inch – do your best to keep it even throughout however this can be a bit of a challenge / Aplanar la masa hasta que tenga 1/8 pulgadas de espesor, esto puede ser un poco complicado pero trata de hacerlo lo mejor posible.

rolling the dough, beating the frosting

  • Once the dough is at the appropriate thickness it may be quite soft so if necessary, slide the dough (within the two pieces of parchment) onto the back of a sheet pan and place in the fridge to firm up / Colocar la masa al refrigerador (con el papel pergamino)  para endurarla un poco si es que lo deseas.
  • Using either a 2 or 3 inch round cutter, cut the dough and place the cut circles onto parchment or silpat lined baking sheets / Cortar la masa con un instrumento redondo para formar las galletas.
  • The remaining dough can be gathered together, chilled in the fridge for a while longer and rolled out and cut as well / Con la masa restante puedes volverla a aplanar y usarla para nuevas galletas.
  • Bake for 15 minutes, rotating sheets halfway through, until the cookies have small cracks on the surface / Hornear las galletas por 15 minutos, hasta que las galletas tengan grietas en la superficie
  • Allow cookies to cool completely before filling / Permitir a las galletas enfriar antes de poner el relleno.

Filling the cookies

  • Place the filling the bowl of the stand mixer, with the paddle attachment, beat until smooth – 1-2 minutes on medium – the thick ganache will be aerated to a frosting consistency / Colocar el relleno de chocolate blanco en un recipiente de una batidora de pie y mezclarla hasta quedar suave por 1 o 2 minutos. El relleno tiene que tener una consistencia de un glaseado.
  • Use a piping bag or a ziploc bag with a corner cut off to squeeze your preferred amount of ganache onto the bottom of half of the cookies and cover with the remaining halves / Usando una manga pastelera colocar la mezcla de chocolate blanco en la mitad de las galletas y luego colocar encima las otras galletas sin el glaseado.
  • Store in an airtight container in the fridge / Conservar las galletas en un contenedor en el refrigerador.
Homemade Oreos... Provecho!