For the Cookies:
1 ¾ cups + 1 ½ tablespoons (259g)Cup4Cup flour
1 cup + 1 ½ tablespoons (87g) unsweetened alkalized cocoa powder
3/8 teaspoon (1.5g) baking soda
½ cup (225g) unsalted butter
2 teaspoons (6 g) kosher salt
¾ cup + 1 tablespoon granulated sugar
For the Filling:
4.4 ounces (125g) white chocolate chips
1/2 tablespoon (15g) unsalted butter
½ cup + 1 teaspoon (125g) heavy cream
For the Filling:
1. Melt the chocolate and butter together, stirring constantly. Meanwhile, bring the cream to just under a simmer.
2. Pour the cream over the melted chocolate and whisk to combine.
3. Pour the mixture into a container and refrigerate for at least 4 hours, or up to one day. The mixture should be completely chilled.
For the Cookies:
1. In a bowl, whisk together the flour, cocoa powder and baking soda.
2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix butter on medium-low speed and mix until smooth. Add in the salt and mix for another 15-30 seconds. Add in the sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and the bottom of the bowl.
3. Add the dry ingredients to the butter mixture, mixing on low speed for 15 to 30 seconds until it starts to come together, then mix on medium for 1.5-2 minutes or until just combined.
4. Mound the dough on a work surface and push it together into a 6-inch square block. Wrap the block in plastic wrap and refrigerate for at least one hour and until it is firm. (Note: the dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
5. Preheat the oven to 325°F. Line two sheet pans with parchment paper or silpats.
6. Unwrap the chilled dough and place it between 2 pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90° and repeat (this will help prevent the dough from cracking as it is rolled). Roll the dough out to 1/8-inch thick. If the dough has softened, slide it (with the parchment) onto the back of a sheet pan and refrigerate until it is firm again.
(Note: If you are having trouble rolling the dough, remove the dough from the parchment and place on your work surface dusted with extra flour. Roll the dough directly on the work surface, using extra flour to prevent sticking. If the dough starts to crack, just push it together and re-roll.)
7. Using a fluted 3-inch round cutter, cut rounds from the dough. If necessary, push the trimmings together, refrigerate until firm and reroll for a total of 16 rounds. Again, if the dough softens, return it to the refrigerator to firm up again.
8. Arrange the rounds on the sheet pans, leaving about 1 inch of place between them. Bake for 15-17 minutes, turning the pans halfway through baking, until the cookies are fragrant with small cracks on the surface. Cool pans on a rack for 10 minutes, then transfer the Oreo cookies to a wire rack to cool completely.
1. Place the chilled filling in the bowl of the mixer fitted with a paddle attachment and beat until smooth. Transfer to a pastry bag fitted with a plain tip.
2. Turn half of the cookies over. Pipe filling onto the center of each cookie in a circle, starting in the center of the cookies. Top with a second cookie and press gently to sandwich them together.
3. Store Oreo cookies in a covered container for up to 3 days.