Homemade Oreos with a white chocolate ganache filling
Recipe for the Dough:
259g All Purpose Flour
87g unsweetened cocoa powder( I like to get the darkest one available)
1.6g baking soda
227g unsalted butter
6g kosher salt
161g granulated sugar
Let’s get our hands dirty!
1.)Combine all the dry ingredients together: Flour, cocoa powder, baking soda and salt.
2.)Cream the butter and sugar until light and fluffy. Scrape down the bowl
3.)Add the dry ingredients in two additions.
4.)Roll out the dough until 1/4″ thick. If the dough starts to stick you can roll it between two layers of parchment or wax paper. I find it easier to roll the dough out when it is warm. Since this dough does not have eggs it can last at least one month in the refrigerator. You can roll out the cookies and have them ready to bake in the refrigerator. For when that pop up party occurs.
5.)Once the dough is rolled start to cut out using desired cutter. I am using a fluted 1.5″ but you can use anything your heart desires. For the holidays you can cut cats for Halloween, gingerbread people for christmas. etc. Make sure to save all the extra dough trim.
6.)Keep cutting.I like to flip over the parchment so it is easier to remove and separate each cookie. Oh boy I miss the commercial dough sheeter you just put your dough on the sheeter press a button then instantly the dough is thin and ready to get cut. But the one I am used to using is $20,000.
7.)The cookies will not spread much so you can put them 1/4″ from each other. Line them up like little soldiers ready for battle on the cookie trays.
8.)Gather together all the extra dough trim and roll out again to cut more delicious cookies out.
9.)Bake the cookies for 375F for 10 minutes in the mountains and if less than 5000ft bake at 350F for 10 minutes.
10.)Let cool and then they are ready to fill with the white chocolate ganache filling.
Recipe for White Chocolate Ganache:
125g white chocolate
15g unsalted butter
125g heavy cream
1.)Bring to boil the heavy cream and pour over the white chocolate. Then add the butter and mix until smooth. Let sit overnight.
2.)Using a mixer whisk the white chocolate ganache until the ganache will hold it’s shape. If you mix too long the ganache will separate and that is a whole another mess.
3.)Pipe the ganache around the sides and in the center and press two cookies together.
I only keep these for one day. They begin to get soft.
What is your favorite all time cookie as a child? I am not a big fan of store-bought Oreos but these are delicious. Of all the things that I make these are one of my top ten. Sweet, buttery, creamy, and yummy.