Ingredients
- 3/4 cup unsalted butter, melted
- 3/4 cup dark brown sugar, packed
- 1/2 cup organic cane sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla bean paste
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon instant espresso powder
- 2 1/4 cups crushed Oreos (about 20 cookies)
- 1/2 cup chocolate chunks
Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, kosher salt, and espresso powder.
In a separate large bowl, whisk the melted butter with the dark brown sugar and cane sugar until they’re completely combined. Add the egg and vanilla bean paste and whisk until the mixture is smooth.
Add the dry ingredients to the wet ingredients and fold with a spatula until a dough just starts to form.
Toss in the crushed Oreos and chocolate chunks and fold until they’re evenly mixed throughout the dough.
Chill and Bake the Cookies
Cover the dough and let it chill in the refrigerator for about 30 minutes.
When you’ve got about 5 minutes left on the chill time, get your oven preheating to 350F and line a baking sheet with parchment paper.
You can make these large or small. For large, bakery-style cookies, use about 3 tablespoons of dough for each one. For smaller cookies, use about 1 1/2 tablespoons.
Place the dough balls on the baking sheet, leaving a good 3-4 inches of space between them so they have room to spread.
For the large cookies, bake for 14-15 minutes. For smaller ones, bake for 9-11 minutes. The edges should be set and lightly golden.
Let the cookies cool on the pan for about 5 minutes before you move them to a wire rack.
Cookies and Cream Cookies
Ingredients
- 3/4 cup unsalted butter melted
- 3/4 cup dark brown sugar packed
- 1/2 cup organic cane sugar
- 1 large egg room temperature
- 1 tablespoon vanilla bean paste
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon instant espresso powder
- 2 1/4 cups crushed Oreos about 20 cookies
- 1/2 cup chocolate chunks
Instructions
- Whisk flour, cornstarch, baking soda, salt, and espresso powder in medium bowl.
- In large bowl, whisk melted butter with both sugars until combined.
- Add egg and vanilla, whisk until smooth.
- Fold dry ingredients into wet ingredients until dough forms.
- Fold in crushed Oreos and chocolate chunks.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 3 tablespoon portions of dough, place 3-4 inches apart on baking sheet.
- Bake 14-15 minutes until edges are set and lightly golden.
- Cool on pan 5 minutes before transferring to wire rack.
Notes
