Mike and I have been talking about making Corgios (corgi oreos) forever. It all started when I bought a corgi cookie cutter off Etsy. I had it for about two years before I finally made cookies with it, but not the chocolate kind, just gingerbread.
Confession, I normally make notes right after making a recipe so I have a point of reference to write about. I’ll think about it for a while, write and edit. This time around, I think I’m going to show you guys a bit of behind the scenes and publish my notes as is:
this was a fucking annoying recipe because of all the chilling and the fact that the dough doesn’t roll out like a regular cookie dough. I warped my rolling pin doing the banging technique lauded by serious eats. yeah, don’t do it. I feel like you can roll out the dough immediately after combining, and then chill after it’s rolled. or at least roll it to about double the thickness that you want it to be before chilling it. i thought it was going to be a chill rainy day of baking cookies but it turned out to be more stressful than relaxing. Should’ve known that a Thomas recipe wouldn’t be easy considering I once made his chicken pot pie recipe and it called for precisely 10 red peppercorns, 10 white peppercorns, and 10 black peppercorns.
Anyway, back to regular programming!
So, I finally got around to making Corgios. They turned out cute AF but I messed up the icing and they don’t really look like corgis, more like messed up unidentifiable dogs. As I was icing, I kept asking Mike, is this right? something doesn’t look right. Mike, being the chill dude he is, told me that they looked really good. But then, when I was out of the icing zone and took a good look at them, I realized that I didn’t give them the classic white corgi chin.
To be honest, these cookies were the bane of my existence for days after I made them. Whenever I went to eat one I would remember banging out the dough. And looking at them made me realize just how “creatively” I frosted them. But, on the plus side, they tasted fantastic. So I guess Mr. Keller does know what he’s doing, damn him.
Anyway, happy last day of November! I’m totally ready for December because CHRISTMAS!!
love and corgi cookies,
PS – Here’s the link for the corgi cutter!
Corgios/Homemade Oreo Recipe
makes 12 corgi sandwich cookies
White Chocolate Creme Filling:
- 125 grams white chocolate, chopped
- 15 grams unsalted butter
- 125 grams heavy cream
- 1 3/4 cups + 1 1/2 tablespoons (259 grams) all-purpose flour
- 1 cup + 1 1/2 tablespoons (87 grams) cocoa powder
- 3/8 teaspoon (1.6 grams) baking soda
- 8 ounces (227 grams) unsalted butter
- 2 teaspoons (6 grams) salt
- 3/4 cup + 1 tablespoon (161 grams) sugar
For the corgis:
- 1 batch royal icing
Make the filling by stirring the chocolate and butter together over a double boiler. While the chocolate is melting, bring the cream up to a bare simmer over low heat. Pour the cream over the chocolate and whisk to combine. Pour into an airtight container and refrigerate for 4 hours or overnight. Whip up in a stand mixer with the whisk attachment before filling the cookies.
In a large bowl, sift together the flour, cocoa, and baking soda. In the bowl of a stand mixer, using the paddle attachment, whip the butter on medium low until smooth. Add the salt and mix. Add the sugar and whip until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl and then add half of the flour mixture, mixing on low until the dough just comes together, about 15 seconds. Repeat with the remaining flour mix.
Use your hands to combine the dough into a ball and divide into two balls. On a piece of plastic wrap, shape each ball of dough into a flat rectangle, rolling out as thin as you want your cookies to be. Wrap tightly and refrigerate until firm, at least an hour.
Remove both sheets of cookie dough from the fridge. If needed, roll out a bit more until 1/4 inch thick. If at any point your dough is too soft, pop it back in the fridge. This is a dough that needs to be really cold for it to work.
Cut out the corgis and use an offset spatula to place on parchment paper lined cookie sheets. Let the cookie sheets chill in the fridge while you heat up your oven.
Preheat the oven to 325°F and bake the cookies for 20-25 mins, rotating once, keeping an eye on them so they don’t overcook. Because the dough is so dark, it might be kind of hard to tell – look for small cracks on the surface. Remove from the oven and cool completely.
Keep the majority of your icing white and dye a small amount of it orange brown and an even smaller amount black. Ice the corgis: outline the white part of the corgi and fill in. Outline the orange/brown parts of the corgi and fill in. Let dry slightly before piping on the eyes and noses.
While the corgi icing is drying, pipe in the white chocolate filling on the bottom (un-iced) corgis. Top the bottoms with the iced corgis and gently press down. Enjoy!