A few years ago, I tried making homemade oreos but I wasn't happy with them. The cookie was too crumbly, and the filling was too soft. Later on, I tasted the TKOs (Thomas Keller Oreos) at Bouchon Bakery. Delicious! I eventually bought myself a copy of the Bouchon Bakery book, and the homemade oreo recipe was the first thing I tried!
After rolling out the (very chocolaty) dough between two sheets of parchment paper, I cut out my scalloped circles with a 3-inch decorative cookie cutter.
And then baked them for about 16 minutes.
For the filling, I followed the white chocolate filling recipe in the book, but it didn't work for me. It came out very, very runny. So instead I whipped up a vanilla buttercream and used that instead.
The book tells you to pipe the filling in teardrop shapes, to accent the scalloped edges of the cookie. So pretty!
I have to admin, these were much much better than my first attempt at homemade oreos years ago. This cookie was more chocolately, with a slightly salty bite, and the texture was perfect to hold in the delicious filling. So addictive!!!