Chocolate Cookies and Cream Cookies
Chocolate cookies and cream cookies! Rich chocolate cookies capture the deep cocoa essence of classic Oreos and are loaded with chunks of Oreos and velvety white chocolate. With a wonderfully thick and fudgy texture that hit the spot!!
Equipment
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
- 9 tablespoons (131 grams) salted butter room temperature (if you don't have salted butter, add ¼ teaspoon more salt)
- ¼ cup (55 grams) granulated sugar
- ¾ cup (154 grams) dark brown sugar dark brown is best
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups (155 grams) all purpose flour
- 6 tablespoons (40 grams) cocoa powder natural or black cocoa will work
- 1 teaspoon cornstarch
- ½ teaspoon instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (90 grams) Oreos chopped into medium pieces
- ¾ cup (116 grams) white chocolate chopped or chips
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Using beaters or the paddle attachment on medium speed, cream the butter and sugars until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, and vanilla. Beat on medium speed until combined, about 30 seconds. Scraping down the bowl as needed.
- Whisk together the flour, cocoa powder, baking soda, salt, cornstarch, and espresso powder until combined.
- Add it to the mixing bowl in 2 batches, mixing after each.
- Mix on medium speed until combined and a dough forms. Scrape down the bowl as needed. Fold in the chopped Oreos and white chocolate.
- Scoop the cookie dough. You can make large or regular size cookies- for the large I used a large cookie scoop (77 gram balls) or you can a use a medium cookie scoop ( 60 gram balls)
- Portion out the cookies onto two cookie sheets. Bake one sheet a time. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. For the large cookies bake for 14-15 minutes or until the edges look set and the center still looks underdone, they will continue baking on the baking sheet. For regular size bake for 11-12 minutes. Do not over bake!
- While the cookies are still hot, scoot them to create perfectly round thick cookies. Place a bowl or round cookie cutter that’s larger than the cookie over the cookie (the bowl should be touching the baking sheet) and push the sides up while scooting in a circular motion while hot.
Notes
How to store cookie dough
You can freeze the cookie dough balls in an airtight container for up to 2 months. Remove as many cookies as you want to bake and let them come to room temperature before baking.
Room Temperature
Place the cooled down baked cookies in an airtight container on the counter for up to 4 days. I don't recommend refrigerating cookies, it will dry them out.
Freezing the baked cookies
Once cooled down, place in an airtight container for up to 1 month in the freezer, take out and defrost on the counter.
Pro Tips
Don't Over mix the Dough: Mix just until the ingredients are combined to ensure cookies that don't spread like crazy.
Chop Oreos into Smaller Pieces: Chop the Oreos into medium pieces to ensure even distribution; large pieces can cause the cookies to spread unevenly.
Use a Hand or Stand Mixer: Cream the butter and sugars with a hand mixer or stand mixer for a light, fluffy texture that helps create the right consistency.
Don’t Skip the Salt: Adding kosher salt and using salted butter enhances the flavors and balances the sweetness, making the chocolate taste even richer.
Scoop and Shape While Hot: Place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion while hot.
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