Last weekend I rolled out of bed bright and early on Saturday and the first thing I did was to start putting together the dough for these cookies. Oreos before 8 am are a good thing, right? 🙂 Because the dough has to be refrigerated before baking, I didn’t actually eat cookies for breakfast – it wasn’t until later that afternoon that I put them in the oven. I couldn’t resist trying one while it was still warm, and I just loved it. A chewy cookie with gooey chocolate chips and big chunks of Oreo throughout, rich but not too rich. I recreated that fresh from the oven taste every time I had these cookies by microwaving them for 15-20 seconds. It was perfection!
Unfortunately, my motivation to photograph the cookies was low, so a few sat on the counter all week waiting for me to get my act in gear. As I was getting ready to settle in for the Patriots game last night, I was trying to decide on a snack, and started craving the last two cookies. I finally took a few shots, then popped them in the microwave and retreated to the couch to watch the game. The bad news? Even with the microwave’s help, my cookies were no longer soft and chewy – they were definitely past their prime. Lesson learned, sometimes being a procrastinator doesn’t pay off. Luckily, any disappointment over the cookies was quickly forgotten as the Patriots cruised to an easy win 🙂 On to the AFC championship game next week!!
Double Fudge Oreo Crunch Cookies
from How Sweet It Is
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips (I used milk chocolate)
1 cup crushed Oreo cookies (I left mine in fairly big chunks)
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the dry ingredients in 2 additions, beating until just combined. Fold in the chocolate chips and Oreos with a rubber spatula (the batter will be quite thick).
Cover the bowl and refrigerate the dough for at least 2 hours.
Preheat oven to 350 F. Line baking sheet with parchment paper. Use a small cookie scoop to divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 12 minutes, or until the edges of the cookies are set (the centers may still feel soft). Transfer the baking sheet to a wire rack and let the cookies cool for about 5 minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).
Store in an airtight container at room temperature.
Makes about 32 cookies