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Homemade Gourmet Oreos

yield: 30 cookies
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Special Equipment

  • wax paper
  • a 2 1/2-inch fluted cookie cutter (I used a biscuit cutter)

Ingredients

For the White Chocolate Filling

  • 4.4 ounces white chocolate, chopped into fine pieces
  • 1 tablespoon unsalted butter
  • 1/2 cup plus 1 teaspoon heavy cream

For the Chocolate Shortbread Biscuits

  • 1 3/4 cups plus 1 1/2 tablespoons all-purpose flour
  • 1 cup plus 1 1/2 tablespoons Dutched cocoa powder
  • 3/8 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 teaspoon kosher salt
  • 3/4 cup plus 1 tablespoon granulated sugar

Instructions

For the White Chocolate Filling

  • In a double boiler (or, a glass bowl sitting on top of a pan filled with water, not touching the water), melt 4.4 ounces white chocolate and 1 tablespoon unsalted butter together, using a rubber spatula to stir together constantly. Meanwhile, in a separate pot, bring 1/2 cup plus 1 teaspoon heavy cream to just under a simmer.
  • When the cream is hot, pour it over the white chocolate and butter mixture and whisk to combine. Allow to cool to room temperature before covering and refrigerating for at least 4 hours, or until completely chilled.

For the Chocolate Shortbread Biscuits

  • In a medium bowl, whisk together 1 3/4 cups plus 1 1/2 tablespoons all-purpose flour, 1 cup plus 1 1/2 tablespoons cocoa powder, and 3/8 teaspoon baking soda. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat 2 sticks (8 ounces) unsalted butter on medium-low speed until smooth. Add 1 teaspoon kosher salt and continue to mix for another 15 to 30 seconds. Add 3/4 cup plus 1 tablespoon granulated sugar and mix for about 2 minutes, until fluffy.
  • Use a rubber spatula to scrape down the sides and bottom of the bowl before adding the dry ingredients (from the first step) in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Be careful not to overmix, and just mix until the dough has come together!
  • Mound the dough on a work surface lined with wax paper and push it together until it forms a 6-inch square block. Wrap in plastic wrap and refrigerate for at least an hour, or until firm.
  • When the dough is chilled and you're ready to bake, position a rack in the center of the oven and preheat the oven to 325 (F). Prepare a pan by lining it with parchment paper or a Silpat mat.
  • Unwrap the dough and place it between two pieces of wax paper. With a rolling pin, pound the top of the dough, working from left to right, and begin to flatten it. Turn the dough 90 degrees and repeat — this will help prevent the dough from cracking as it is rolled. Roll out to a 1/8-inch thick sheet. Be careful not to overwork the dough and let it thaw too much, otherwise it'll be too hard to work with! If it gets too melty, simply refrigerate it until it's firm enough to cut.
  • Using a 2 1/2-inch fluted cutter, cut rounds from the dough. If necessary, push the trimmings together and reroll. I got around 60 cookie cuts, which translates to 30 sandwich cookies. Arrange the rounds on your prepared sheet pan, leaving about 3/4 inch between them.
  • Bake in the preheated oven for around 12 - 14 minutes, or until the cookies are fragrant with small cracks on the surface. Set the pans on a cooling rack and allow them to cool completely.

Assembly

  • Place the white chocolate filling (from the first recipe) in the bowl of a freestanding electric mixer fitted with a paddle attachment, and beat until fluffy and airy. If using a pastry bag, transfer to a pastry bag.
  • Turn half of the cookies over and carefully pipe a spiral circle onto the cookie, starting in the middle of the cookie and working your way to the edges — if using an offset spatula, simply spread the frosting around. Top each with a second cookie — there's no need to gently press the cookies together, they'll sandwich together on their own. The cookies are best the day they are baked, but they can be stored in an airtight container refrigerated for up to 3 days.

Notes