4th April 2020
Well that’s a mouthful of a title isn’t it! There’s no real name for these cookies but I woke up this morning craving the type of cookies you usually only get in American bakeries. When I went to New York last year I had a cookie that was probably the best cookie I’ve ever eaten. Chunky, generously filled, super chocolatey and incredibly melt-in-the-mouth, I’ve never found any like them since.
I had a little nosy online to see what recipes I could find, spotted a few that looked good, then tinkered around a little bit and came up with these babies.
Usually when I crave cookies, or anything chocolate related to be fair, I tend to want whatever it is that’s going to help that craving pretty fast. I love my usual chocolate chip cookie recipe, especially as the dough can be freezed in portions for baking at a later date, but the dough needs to be fridged before baking and I quite frankly, didn’t have the time, or the patience, for that today.
Keeping busy
We’re currently coming up to the end of week three of lockdown and if it wasn’t for having to move house in the middle of this surreal time, I’d have already baked way more than what I have by now. I don’t have lots of ingredients left in my cupboard so I’m trying to bake wisely and not waste anything on a recipe that might not work. A couple of days ago I baked my chocolate chip banana bread which was gone in under 24 hours – nothing lasts long in our house, and I don’t think these cookies will still in be in the kitchen by the time this blog post goes live either!
Just like my chocolate brownie recipe you can replace the Oreo’s with any kind of biscuits or chocolate treat so long as you keep the base ingredients the same. I fancy adding some walnuts next time and seeing how they taste with a little nutty crunch to them.
Time to bake!
So, if you’ve craving an indulgent, rich, chunky cookie and can’t be bothered with a complicated recipe or an annoying wait time, then this recipe is going to be perfect for you. I used my mixer but you could make them by hand just as easily.
Best eaten warm and just out of the oven. I’m tempted to have one with a big scoop of ice-cream on the side too.
Recipe
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
Ingredients
- 115g of unsalted butter
- 90g brown sugar
- 50g caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175g plain flour
- 1/2 teaspoon bicarbonate of soda
- 40g cocoa powder
- 120g milk chocolate chips or roughly chopped chocolate
- 100g (approximately 10) Oreos, roughly smashed/chopped up.
Instructions
- Preheat your oven to 180°C standard or 160°C fan and line two baking trays with baking paper.
- In a large mixing bowl, add your butter and both sugars and beat until smooth and creamy. Add the vanilla extract and your egg and beat for one minute or so until smooth.
- Next add your sieved flour, bicarbonate of soda and cocoa powder into the mixture, and beat briefly until a chocolate dough forms.
- Gently stir in the chocolate chips and Oreos. Using your hands roll balls of dough (approximately 1.5 tablespoons of cookie dough) and pop onto the prepared trays. Leave room for the cookies to spread slightly, I tend to fit 6 per tray.
- Bake for approximately 12 minutes. When they come out they will be soft but they firm up as they cool giving a nice soft chewy edge with a delicious gooey soft middle.
- Carefully transfer to a wire rack to cool completely
Notes
You can replace the Oreo’s with any biscuit/chocolate treat you have in the cupboard!
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