Why do we procrastinate? I have always been good at procrastinating. I was the one starting my papers in college at the last minute and getting them done just in the nick of time. And I have trouble completing house projects because I don’t have deadlines (I have tried setting my own deadlines, but I’m not fooled).
I even procrastinate fun things, like making these cookies. Why? I knew all month I wanted to make these cookies in time to write about them today, but I still made them at the last minute.
Oh well, let’s talk about these cookies. They are called TKOs (Thomas Keller Oreos) and are Bouchon Bakery’s take on the classic American cookie.
Now this is what Oreos should taste like! Not too sweet, but very chocolatey. The filling is very clever: it is a white chocolate ganache that is cooled and then whipped to become thick and spreadable.
I did things a little differently. Instead of 8 large sandwich cookies I made 21 smaller cookies. Also, rather than piping the filling in concentric rings of teardrops, I used a 1/2″ tip and piped a plain dollop onto each cookie.
I should have rolled out the cookie dough a little thinner, but I got a bit impatient with it. I froze the dough scraps to turn into chocolate cookie crumbs at a later date.
If you are interested in trying TKOs, you can find the recipe here.
- While mixing the dough, I could not get it to come together. It was just a bunch of crumbs. I added ice water a tablespoon at a time until it began to come together, 8 tablespoon total. Even then, it was very crumbly and I had to really press it together. I’m not sure if this a problem with the recipe or just a result of my very dry climate, but it’s something to be aware of.
- The recipe doesn’t mention it, but these cookies really should be chilled before serving. Otherwise the filling is too soft and presses out when you try to eat it.
None. I don’t generally have to made adjustments for cookies.
In October, I am going to make Cream Puffs (page 160)! I will share my results with you on or about October 29th. Knowing me, I will probably be making them on October 28th.