A Cookie Within A Cookie
- 21 Oreo Double Stuf Cookies
- 2/3 cup all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 5 tbsp. unsalted butter, at room temperature
- ¼ cup packed dark brown sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Twist open 13 Oreos and scrape the filling into a small bowl. In a food processor, grind the separated chocolate cookies until fine; alternatively, put them in a plastic bag and crush them with a rolling pin. Transfer to a medium bowl. Add the flour, baking soda and salt and whisk to combine. Chop the remaining 8 Oreos into large chunks. Put the Oreo filling in a stand mixer fitted with the paddle attachment. Add the butter and brown sugar and mix on medium speed until smooth and well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips and mix on low speed until evenly distributed. Remove the bowl from the mixer and gently fold in the Oreo chunks with a spatula. The dough should be smooth, dense and somewhat pliable. Using a small ice-cream scoop or tablespoon, drop well rounded balls of dough onto the prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, until the centers look dry but are still soft. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.