Black & White Chocolate Chip Cookies
We love Oreos here at the Mouse House.
I mean, they’re creamy. They’re chocolate-y. They’re fun to eat. They make me feel like I’m 8 years old, which is great.
Is there anything that can make these practically perfect cookies any better? Why, smash them up and bake them into chocolate chip cookies, of course.
Wait, you mean a cookie that has a cookie as an ingredient?
These Black and White Chocolate Chip Cookies are one of The Angry Chef’s favorite treats. The recipe is a riff off my basic chocolate chip cookie recipe—with 2 cups of crushed-up Oreos in the dough.
Healthy? Probably not. But they’re oh-so-good. Just don’t make them every day.
These cookies are chewy and slightly crisp and loaded with melt-y chocolate chips and bits of chocolate cookie. The creme filling from the Oreos melts into the dough to lend the cookies an unmistakably sweet and creamy flavor.
Black & White Chocolate Chip Cookies: A note on equipment & ingredients
A stand mixer will make these cookies super easy to throw together. You can certainly also make them with a hand-held mixer, or by hand the old-fashioned way—with a wooden spoon and some elbow grease.
I use Oreos to make these, but use any creme-filled chocolate cookie you like. I’ve also used Trader Joe’s Candy Cane Joe-Joe’s, which are filled with creme that’s flecked with crushed-up candy canes, with great success.
This recipe calls for 2 cups of crushed up cookies. That’s about 20 Oreos. (If you use a different cookie, you might need to fidget with the number of cookies it takes to make 2 cups.)
Black & White Chocolate Chip Cookies
11 Tbls. butter (that’s 2/3 of a cup)
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 cups chocolate chips
20 Oreos (or other creme-filled chocolate cookies)
Makes about 2 1/2 dozen 2-inch cookies.
Black & White Chocolate Chip Cookies: Prep a few ingredients ahead of time
About a half an hour before you’re going to bake, set the butter out on the counter to soften up.
Put your 20 Oreos in a gallon-sized zip-top bag.
Squeeze most of the air out of it and seal well. Smash the cookies up into small pieces with a rolling pin.
You want them to look about like this:
Put the cookie pieces in a measuring cup. You should have about 2 cups. If you don’t, smash up a few more cookies until you do.
Set them aside until you make the cookie dough.
Black & White Chocolate Chip Cookies: Make the cookie dough
Preheat your oven to 350 degrees. Line two sheet pans with parchment paper and set aside.
Put the white sugar and brown sugar in your mixer’s bowl.
Add the vanilla extract.
Toss in the egg and softened butter.
Fit your mixer with a standard paddle beater. Beat on medium-high for maybe a minute, until all the ingredients come together.
It should look about like this:
Toss in the flour, baking soda, and salt.
Beat on medium-high until the dry ingredients are well combined with the wet.
Scrape down the sides of the mixing bowl with a spatula.
Toss in the chocolate chips.
Add the crushed Oreos.
Beat on medium-high for maybe a minute until the cookies are well combined into the dough. The paddle should break the Oreos up into fine pieces. That’s just what you want.
Your finished cookie dough should look about like this:
The creme filling will basically disappear into the cookie dough, which will be speckled with tiny bits of chocolate cookie.
Black & White Chocolate Chip Cookies: Drop the cookies and bake
Grab your prepared pans. With a large soup spoon, drop blobs of cookie dough onto the pans, evenly spaced out. If you’re using a standard size sheet pan, you should be able to get 12 on each pan.
Don’t bother smooshing the cookie dough down. It will melt flat as the cookies bake. Trust me.
When you have both pans filled with cookie dough blobs, pop them into your preheated oven. Bake for about 13 minutes at 350 degrees.
Here’s what they’ll look like as they bake. After about 3 minutes in the oven:
After about 5 minutes:
After about 8 minutes, they should be relatively flat and cookie-like:
After about 10 minutes they still aren’t quite done (see how the cookie is raw looking and glossy in the middle?):
When they’re done, they’ll be opaque and just starting to brown at the very edges. Don’t let them brown too much on the edges, or they’ll be crisp, not chewy. Yank them out of the oven.
With a thin spatula, transfer the cookies to a rack to cool.
Repeat this process until you’ve used up the rest of the dough.
Serve and enjoy!
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