Chocolate Chip Oreo Cookie Recipe

This recipe is great for cottage bakers and foodies.

Ingredients:

• 1-1/3 cups all-purpose flour and 1 cup bread flour (300g total)
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1-1/2 sticks (170g) Unsalted European-style butter, softened
• 1 tsp salt
• 1 tbsp She Bakes Company premium vanilla extract with vanilla bean
• 1 large egg
• 1-1/2 egg yolks
• 1 cup premium chopped chocolate or premium chocolate chips (adjust based on preference)
• 2 cups chopped Oreo sandwich cookies

Instructions:

1. Prep your ingredients:
   In a medium bowl, whisk together the flour, baking soda, and baking powder. Set this aside.
   
2. Cream the butter and sugar:
   In a large mixing bowl, beat the European-style butter with the salt (or reduced amount if using salted butter) until light and fluffy—this should take about 2-3 minutes.
   Add the vanilla extract and egg + egg yolks, beating until fully incorporated.
   
3. Add the dry ingredients:
   Gradually add the dry ingredients (flour mixture) into the wet ingredients, mixing just until combined.
   
4. Mix in the chocolate and Oreos:
   Gently fold in the chopped premium chocolate or chocolate chips, and then the chopped Oreo cookies. Ensure that they’re evenly distributed throughout the dough.
   
5. Shape the cookies (larger portions):
   Instead of the usual tablespoon-sized portions, use 6 tablespoons of dough or 100 g for each cookie. Gather (do not roll) the dough into large balls (makes about 8-10 balls).
6. Chill the dough:
   Chill the dough for at least 2 hours before baking.
   
7. Preheat the oven for baking:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
   
   
8. Bake the larger cookies:
   Bake for 12-15 minutes or until the edges are golden brown but the centers are still soft. Since these cookies are larger, they may need a bit more time to bake. Place them on the prepared baking sheets, leaving about 3 inches between each cookie, as they will spread more due to their size. Keep an eye on them and be careful not to over bake.
   
9. Cool:
   Let the cookies cool on the baking sheet for 30 minutes before transferring them to a wire rack to cool completely for about 1 hour.
   

Baking Tips for Larger Cookies:

1. Space them well: Since you’re making larger cookies, leave more space between them on the baking sheet. About 3 inches should work perfectly.
   
2. Check the centers: Larger cookies take longer to bake, but be careful not to overbake. They should still be soft in the center when you take them out. They will firm up as they cool.
   
3. Don’t overmix the dough: To avoid tough cookies, mix the dough until just combined. Overmixing can lead to dense cookies, even if they’re large.
   
4. Chill the dough longer: Larger cookies benefit from longer chilling, so if you have time, refrigerate the dough for 1-2 hours to achieve a thicker texture and prevent excessive spreading.
   
5. Use a large cookie scoop: Use a food scale to portion each cookie ball into 100 g size balls. This will help maintain uniform sizes for baking.