What's better than a cookie? A cookie with a cookie inside of it!
That's right, these cookies actually have cookies as an ingredient! These definitely are up in the ranks as one of my all time favorite cookies, ever.
I used a recipe called Best, Big, Fat, Chewy Chocolate Chip Cookies from All Recipes. Any time the name of a dessert has over 10 syllables it has to be good, right? They have over 3000 reviews so I've been dying to try them. But of course I couldn't leave good enough alone, so I threw in a bunch of crushed up oreos (double stuff, of course). This might be the best idea I've ever had.
The cookie recipe itself comes together really easily. It's very similar to Alton Brown's "Chewy" (my previously declared favorite cookie) but with AP flour instead of bread flour and A LOT less butter. And let me warn you right now, the cookie dough is to die for! I'm not usually one for eating raw cookie dough out of the bowl; I prefer the finished product. But with this dough I could not keep away!
As usual, I sent these to work with the hubby. At 11:00 AM he informed me that there were only 2 left! Let that, and the mouth watering pictures, speak for itself!
Recipe - Makes 20 - 30 cookies*
Adapted from AllRecipes
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- 20 oreos, crushed
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
- Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough.
- Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.*
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.**
** I baked them for 14 minutes and they were perfect. Chewy, but not underbaked.