from The Essence of Chocolate
Idea inspired by The Kitchn

Cookie:
1 1/2 cups plus 3 Tbsp all purpose flour
3/4 cup sugar
3/4 cup plus 1 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 tsp salt
15 Tbsp unsalted butter, cut into 3/4" cubes, at room temperature

Filling:
1/2 cup heavy cream
8 oz. white chocolate, chopped

For the Filling: In a small pan, bring the cream to a boil. Remove from heat and add the chocolate. Let stand for 1 minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for 6 hours to thicken up.

For the Cookies: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed. With the mixer running, add the butter, a piece at a time. The mixture will be dry and sandy at first, but over 2 minutes, will form pebble-sie pieces that start to cling together.

Preheat oven to 350F. Seperate dough into 2 pieces. Roll each piece of dough between 2 pieces of plastic wrap or parchment paper to 1/8" inch thick. Using a cookie cutter, cut into rounds or bats. Scraps can be pieced together and rolled out again. I found that it was good to stick the dough in the fridge because it became hard to work with when it got warm. Place 1/2" apart on baking sheets lined with Silpat liners or parchment paper.

Bake for 12-15 minutes. Remove and cool in the pan for 5 minutes, then transfer cookies to a cooling rack. Cool completely.

To Assemble: Lightly whip the white chocolate cream to aerate and fluff up. Using an offset spatula, spread a thing layer of cream onto one cookie. Top with another cookie to sandwich. Gently press down until the cream comes to the edges.

Cookies can be stored in a container for up to 3 days.

Originally published at http://whitneyinchicago.wordpress.com/2009/10/30/thomaskelleroreos/