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
14 Tbsp unsalted butter, cut into 3/4" cubes, at room temperature

Cream filling:
1/3 cup heavy cream
8 oz. white chocolate, chopped or chips

1. 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.
2. 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.

Stop the mixer and transfer the dough to your board.
3. Preheat oven to 350F. Separate 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 fluted cutter, cut into rounds. Scraps can be pieced together and rolled out again.

Place 1/2" apart on baking sheets lined with Silpat liners or parchment paper.

4. Bake for 12-15 minutes, rotating halfway through baking.

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

5. To Assemble: Lightly whip the white chocolate cream to aerate and fluff up.

Transfer filling to a pastry bag fitted with a 1/4" plain tip. Pipe about 1 1/2 tsp in the center of half the cookies.

Top with another cookie to sandwich. Gently press down until the cream comes to the edges.
6. Cookies can be stored in a container for up to 3 days. Loosely cover.

This was easy to make once you know how to work with the dough.
I recommend using wax paper to roll the dough on, easy to remove the cookie and transfer to the baking sheet.

Thanks New York Times and Thomas Keller for sharing his amazing oreo recipe!