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Bake for 14 minutes! Even if the dough was frozen. It doesn’t seem like they are done, but they firm up. Only cool on the pan for 3-4 minutes. These cookies are absolutely amazing if they are baked correctly. I made chocolate chip oreo chunk cookies with half of the dough, and they are possibly my favorite cookie EVER. As long as I don’t overbake! Luckily, the trick about putting some bread in the storage container or bag works well. I used the thick and chewy chocolate chip recipe and just followed the amounts of add-ins (oreos, white chocolate chips, and milk chocolate chips) from the other recipe. Really the only difference between the two cookie recipes is 2 tbsp of flour. I think 7 oz of brown sugar is a little too much, I could only squeeze 6.5 oz in my measuring cup and even that was overflowing. I like the technique of measuring out 1/4 cup of dough and ripping it in half. I got 30 ish cookies, which is more than it says. It was probably because the dough with the oreos had a lot of mix-ins. And I didn’t even use the full (halved) amount! I added some eggless cookie dough to a few of the cookies (you can see it in the picture) but it just takes away from the chewiness of the cookie.

Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434)

Makes about 18 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Chocolate Chip Oreo Chunk Cookies
adapted from LiveFire

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
1 cup milk, semisweet, or dark chocolate chips (whatever your preference)
1 cup white chocolate chips
2 cups crushed Oreo cookies (not too crushed – use your hands, not a food processor; about 15-20 Oreos)

1. Preheat the oven to 325 degrees F (or 310 degrees F for convection). Grease and or line your cookie sheets.

2. Sift the flour, salt and baking soda together and set aside.

3. Mix the sugars and melted butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended – don’t over beat!

4. Stir in the Oreo chunk, chocolate chips, and white chocolate chips by hand. Drop spoonfuls of the dough onto a greased and/or lined baking sheet, and bake for 10-12 minutes, depending on the size of your cookies and heat of your oven. The edges of the cookies should just start to be turning golden.

5. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important as they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Makes 15-20 cookies, depending on their size.

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