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How to Make Homemade Oreo Cookies
Sebastien Rouxel is a talented pastry chef who works for the Thomas Keller restaurant group. He created this modern take on the classic Oreo cookie in honor of Chef Keller and named them TKOs.
We will start by gathering our ingredients for the filling: heavy whipping cream, unsalted butter and white chocolate.
Make sure your butter is room temperate, then weigh out 125 grams.
Weigh out 125 grams of white chocolate then chop it up to make it quicker to melt.
To melt the chocolate and butter we are going to use a double boiler. We don't own one but they are easy to make: take a pot and fill it with water, put it on the stove and cover it with a metal bowl.
This is our finished homemade double boiler!
Combine the white chocolate and butter in a bowl and reassemble your double boiler. You'll want to occasionally stir the ingredients to help them melt.
Weigh out 125 grams of heavy whipping cream.
Add the whipping cream to a pot and bring to just under a simmer.
Meanwhile the white chocolate and butter should be nearly melted.
Add the almost simmering whipped cream to the melted chocolate and butter.
Use a whisk to combine the whipping cream, chocolate and butter.
It will look like this once whisked.
Put the mixture into a container and store in the refrigerator until completely chilled. This will probably take a few hours. If you wanted you could prepare this a day in advance.
Gather your ingredients for the shortbread: all-purpose flour, unsweetened alkalized cocoa powder, baking soda, unsalted butter, kosher salt, and granulated sugar.
Weigh out 259 grams of all-purpose flour and add it to a medium sized mixing bowl.
Weigh out 87 grams of unsweetened alkalized cocoa powder. We are using Guittard Cocoa Noir which is a an amazing dark cocoa powder.
Weigh out 1.6 grams of baking soda. We are adding the baking soda to the cocoa mixture since it's about to be sifted into the flour together.
Sift the cocoa and baking soda into the bowl with the flour.
Whisk the cocoa, flour and baking soda.
After whisking the cocoa, flour and baking soda should be thoroughly mixed together.
Weigh out 227 grams of room temperature unsalted butter.
A stand mixer is going to come in handy for many of your next steps.
Add the room temperature butter into the bowl of a stand mixer. Using the paddle attachment mix the butter on medium-low speed until smooth.
The butter has been whipped completely when it looks nice and smooth.
Weigh out 6 grams of kosher salt.
Add the salt to the butter and mix for 15 to 30 seconds.
Weigh out 161 grams of granulated sugar.
Add the sugar to the butter and mix for about 2 minutes, until the mixture is nice and fluffy.
You're done mixing the sugar once the butter looks nice and fluffy.
Add the cocoa, baking soda and flour mixture to the butter in 2 additions, mixing on low speed for 15-30 seconds. Once all the flour has been added continue mixing until the dough comes together.
You are done mixing when the dough has come together.
Put the dough on a work surface. If you have a pastry scraper it will come in handy in the next step.
Using the heel of your hand or a pastry scraper, push it together to form a 6-inch-square block.
Wrap the dough in plastic and refrigerate for at least 1 hour, until it is firm.
The dough can be refrigerated for up to 2 days or frozen for up to 1 month.
Preheat your oven to 325 degrees fahrenheit.
Once the dough is firm remove it from the refrigerator, unwrap it and place between two pieces of parchment paper.
Roll the dough out into to a 1/8-inch-thick sheet. When rolling start by pounding down the dough. Then begin to work the dough from left to right, turning the dough 90 degrees and repeating.
Rolling out the dough is hard work! If the dough begins to soften too much you can slide it (in the parchment paper) onto the back of a sheet pan and refrigerate until firm enough to cut.
Once you have evenly rolled out the dough to a 1/8-inch-thick sheet you can remove the top sheet of parchment. It's time to cut the dough for your cookies.
Cut the dough into rounds using a Matfer #45 1.75-inch fluted cutter.
I used an offset spatula to transfer these rounds from the parchment paper to the baking sheet.
Arrange the rounds on a sheet pan lined with parchment paper or a silpat, leaving 3/4 inch between them. Bake for 9 to 11 minutes, turning the pans halfway through, until the cookies are fragrant.
Any additional trimmings can be pushed together, refrigerated until firm, rerolled and cut into rounds. Or, you can bake them as is and once cooled grind in a food processor for ice cream topping!
Because the cookies are so dark it can be hard to tell when they are done, they should have small cracks on the surface and smell fragrant. Set the pan on a cooling rack and cool for 5 to 10 minutes.
After the cookies have been out of the oven for 5-10 minutes transfer them from the sheet pan to a rack to cool completely.
The cookies are best the day they are baked, but they can be stored in a container, at room temperature if unfilled, or refrigerated if filled, for up to 3 days.
Remove the filling from the refrigerator.
Add the filling into the bowl of a stand mixer with the paddle attachment, and beat until smooth.
The filling has been whipped completely when it looks smooth. Transfer the filling to a pastry bag.
Assemble your pastry bag by first inserting the inside piece into the bag.
Cut the tip off the bag.
Attach the 3/16-inch plain tip.
Transfer the filling into the pastry bag and "burp it" to get rid of any excess air before starting to use it.
Pipe long teardrops in a ring on each one, beginning 1/8 inch from the edge of the cookie, and then, working towards the center, pipe concentric rings of teardrops to cover the cookie.
I like to make a bunch at once. When you're done, top each with a second cookie and press gently to sandwich the cookies.
Ready to serve!
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