THICK Double chocolate Oreo cookies
May 27, 2020
- Prep time 15 minutes
- Cook time 15 minutes
- Makes 5 cookies
These aren’t your regular small and flat cookies. These cookies end up gooey, thick, soft, and delicious! Not to mention, if you freeze the batter for a couple hours, they come out even THICKER! —wmahovsky
What You'll Need
Light brown sugar
Granulated white sugar
(1.5 cups) all purpose flour
White Chocolate chips
- If your butter is cold, just soften it in a microwave for about 40 seconds. Once it’s soft, cream it till smooth.
- Add brown sugar and white sugar to the butter and mix till smooth.
- Add the baking soda, salt, vanilla, and egg. Mix into the butter and sugar mixture till the color turns into a pale color.
- Add the all purpose flour and cocoa powder. You can mix with an electric mixer in the beginning of this step, but once the flour and cocoa powder are just combined, I would switch to a spatula or spoon.
- Once the flour and cocoa powder are fully combined, fold in the Oreo, white chocolate, and chocolate pieces into the batter.
- Scoop the batter into a ball (a tad smaller than a baseball) and place on a parchment paper covered baking sheet.
- Repeat the previous step until all the batter is formed into a ball. Once you’ve finished, you can place the cookie dough balls in the freezer if you want even thicker cookies. However, the cookies will still come out thick even without freezing.
- Cook the cookies 5 inches apart from one another at 400 degrees Fahrenheit for 10-14 minutes, depending on how big or small you made them!
- ENJOY!!! ;)
See what other Food52ers are saying.