Cream and Cookies Oreo bits and white chocolate chips fill chocolate-base cookies. A must-make recipe for jumbo cookies without chilling!
Ingredient
– 3 & 1/3 cups all-purpose flour– 1 cup unsweetened cocoa powder– 1 tablespoon baking powder– 1 teaspoon fine sea salt– 1 & 1/2 cups unsalted butter softened– 3/4 cup granulated sugar– 3/4 cup light brown sugar packed– 3 large eggs– 2 teaspoons vanilla extract– 11 ounces white chocolate chips plus more for garnish– 20 Oreo cookies crushed, plus more for garnish
Introduction
Heat the oven to 350°F. Line sheet trays with parchment, set aside. Mix flour, cocoa powder, baking powder, and salt in a large bowl and set aside.
Step 1
Cream butter, sugar, and brown sugar in a stand mixer with the paddle attachment or in a large basin with an electric hand mixer for 3 minutes until light and frothy.
Step 2
Add each egg and stir thoroughly before adding the next. Mix in vanilla extract. Add the dry ingredients in three batches, mixing thoroughly before adding the next.
Step 3
We do this to avoid floury countertops! Scrape sides as needed. Stir in chocolate chips and crushed Oreos.
Step 4
Divide the cookie dough into 13 similar 5-ounce halves. Roll them into smooth balls and lay them 6 inches apart on the prepared baking sheet. They will spread, so bake in batches.
Step 5
Flatten the cookie dough balls into a large circle by gently pressing them. Bake cookies for 13-14 minutes until dry in the center.
Step 6
If using, immediately put more chocolate chips and smashed Oreo pieces on top of the cookie. I like to keep them larger so you can see them.
Step 7
Cookie sheets on cooling racks will continue to cook, so let them cool completely. At room temperature, serve them.