Dear baking world,
My last recipe was an utter failure, so this is the broken road/recipe led me straight to you aka these cookies. These cookies are pure heaven. The base recipe is one of my favorite cookie recipes in the world, but I wanted to try something different. I edited the recipe a little and voila! They were perfect. Absolutely perfect.
The secret is crushed up Oreos. I know, I know, it’s so pinteresty, but it’s not supposed to be. Oreos make a great addition to chocolate chips and the cream filling melts and does magical things to the cookie dough. The second secret is that I rolled them into balls and then froze them overnight. That’s why they stayed extra thick and fluffy. The butter melts more slowly so there’s less spread. Also, the Oreo chunks help with reducing spread.
The best part was I shared them with my fellow Tour Guides. I hope I ingratiated myself a little bit for that. Just kidding. I hope they know there will be baked goods all the time in the Campus and Visitor Relations Suite because they will be my guinea pigs from here on out.
I have nothing else to say about them except these could very well be my magnum opus and if it is, my blog is finished, done and I can never achieve greater heights than these cookies. But alas, that is every writer’s/baker’s fear, that they simply cannot top their latest creation and most of the time, that’s not the case.
P.S. Sorry about the iPhone pictures. I tried to spruce them up, but I left my camera at home for the week. Trust me, I was an hour out when I realized I had never grabbed it and I almost drove right over the partition, please, (Beyonce quote, sorry) and drove home as fast as I could.
- 1 stick butter, softened
- 1/4 cup and 2 Tbsp. granulated sugar
- 1/4 cup and 2 Tbsp. brown sugar
- 1 egg
- 1 cup flour (plus a little bit more if you think the dough is too soft)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup Hershey’s cocoa powder
- 1 cup chocolate chips
- 8 Oreos, broken into fourths
- Preheat oven to 350 degrees fahrenheit, if you are going to bake them immediately. Line baking sheet with parchment paper.
- Cream the butter and sugars. Add the egg.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add to the creamed ingredients.
- Add the chocolate chips and oreos and stir. Be careful not to overmix.
- Shape into balls, whatever size you desire.
- If you’re going to cook immediately, bake for 10-13 minutes or until the edges look crispy and the insides aren’t wobbly.
- If you’re going to freeze them, make sure you shape them and then freeze them so they can be easily thrown into the oven. They require a slightly longer baking time, about an extra minute or two.