If you’ve ever had the pleasure of being at one of Thomas Keller’s Bouchon Bakeries, you’ve no doubt given the TKOs a good stare – like the oversized Oreos of your childhood dreams. And they taste even more magical than that. Amped with butter and a touch of salt, they make both your grown up and kidlike sides very happy. The chef shared the recipe with us in celebration of Gilt Taste’s launch of Cup4Cup, his gluten free flour. Use that instead to make a pitch-perfect gluten free version of this new classic.
Adapted from Thomas Keller and Lena Kwak
Makes about 3 dozen cookies
For the cookies:
1½ cups all-purpose plus 3 tablespoons flour (or Cup4Cup gluten-free flour)
¾ cup sugar
¾ cup cocoa powder (not Dutch-processed)
1½ teaspoons kosher salt
½ teaspoon baking soda
15 tablespoons unsalted butter, at room temperature
For the filling:
½ cup heavy cream
8 ounces white chocolate chips
1. Make the cookies: Preheat oven to 350°F with racks in upper and lower thirds.
2. Combine flour, sugar, cocoa, salt and soda in a mixing bowl, then mix with a mixer on low speed. Add butter a few tablespoonfuls at a time and continue to mix, increasing speed until a dough forms. (It will look dry and sandy at first.)
3. Divide dough in 2 halves. Roll each half between 2 sheets of parchment paper to 1/8-inch thick, then chill on a baking sheet in the refrigerator, 25 minutes. Cut rounds from dough using a 2” to 2½” cutter, then transfer rounds to buttered baking sheets. Bake cookies, rotating sheets half way through, until centers are dry to the touch, 12 to 15 minutes. Cool cookies on sheets, 10 minutes, then transfer to cooling racks to cool completely.
4. Make the filling: Bring cream to a boil in a small sauce pan. Place chocolate in a heat-proof bowl, then pour boiling cream over chocolate, whisking to combine. Let cool to room temperature.
5. Assemble cookies: Spread 1 cookie with some of filling, then sandwich with another cookie. Serve with milk.
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