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.
TKOs
Yields: Depending on your cutter size, I usually get 20-24 sandwiches
8-ounce white chocolate, chopped fine
1/2 cup heavy cream
11/2 cup + 3 tablespoon all purpose flour
3/4 cup sugar
3/4 cup + 1 tablespoon cocoa
1/2 teaspoon baking soda
1 1/2 teaspoon salt
15 tablespoon 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.
Heat the oven to 350 F.
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-inches thick and cut with your favorite sized circle cutter. Arrange the dough on a Silpat or parchment lined sheet, leaving 1/2-inches in between each cookie. Bake 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