All the goodness of a chocolate chip cookie with a little something extra!
Start by measuring the butter [no substitutes]. You will need 1/2 cup or 113 grams. Next measure your eggs into a small bowl.
Separate one egg. Keep the yolk.
In separate bowl beat the egg and egg yolk.
Add sugars, butter and vanilla to your mixer and beat on high until well blended (2-4 minutes), stopping periodically to scrape the sides of your bowl. Add your egg and egg yolk and beat for another 2 minutes on high. Scrape the sides of the bowl.
Smash your Oreos into a fine crumble in a ziplock bag with a rolling pin. I used 1/3 of a pack of Oreos.
Measure Flour, salt and baking soda into mixing bowl. Mix dry ingredients with whisk or fork until well blended. Make sure you measure the flour by using a spoon to dish it into your cup and the flat edge of a knife to take off the excess, or a kitchen balance if you are measuring in grams. Add your fine Oreo crumbs to your flour mixture.
Add your dry ingredients to your wet ingredients and beat on medium-high with an electric mixer just until blended. Do not over mix the batter. Add 1/2 cup of chocolate chips (I used mini dark chocolate chips in this recipe) and another 1/3 pack of Oreos. Smash this bunch in larger chunks this time! Stir in the chocolate chips and Oreos by hand. Cover the bowl with plastic wrap. Refrigerate the dough for at least 1 hour or overnight (you can freeze the dough if you prefer).
Bake your cookies on a silpat mat at 375°F for approximately 5-7 minutes. Allow to cool on a cooling rack before serving.
Enjoy!! And happy baking!
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