I got to pick the recipe this week since the hubs wasn’t really craving anything in particular. I picked this one due to the fact that I normally don’t do a chocolate cookie base, and I wanted an excuse to buy Oreos. I know, why buy Oreos when I’m making cookies, but Scott likes the variety. 🙂
Original recipe is here: http://www.gimmesomeoven.com/oreo-doodles-oreo-crusted-chocolate-cookies/
What You Need:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
4 ounces coarsely chopped dark or semisweet chocolate
1 cup semisweet chocolate chips
1 stick (1/2 cup) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. pure vanilla extract
12 Oreo cookies, finely-crumbled
And Here’s What You Do:
- Preheat oven to 325 degrees.
- In a bowl, mix together the dry ingredients (besides the sugar and chocolate) and set aside. Place the butter and the chopped chocolate in a microwavable bowl and melt slowly in the microwave, stirring every 15 seconds or so.
- Using a stand mixer, combine the chocolate and butter mixture with the sugar, eggs, and vanilla. Mix until combined. Gradually mix in the dry ingredients, and fold in the chocolate chips.
- Roll the batter into tablespoon-sized balls. Roll in the crumbled Oreos, then place 2 inches apart on a prepared baking sheet. Bake until cookies flatten and surfaces begin to crack, about 12 – 15 minutes. Transfer onto wire racks to completely cool.
These little guys are as dark as midnight. They are probably as close to a dark chocolate cookie that I have gotten to yet. They were very crumbly upon moving to the wire rack, but they did firm up once cooled. They also tasted better once cooled, if you believe that. Normally, I like my cookies freshly warm out of the oven, but I do like these better than their toasty predecessors.
Keep an eye on the chocolate while you are melting it. You can also melt it over a double boiler on the stove top. If you do melt it in the microwave, take the bowl out every 10 seconds or so to check to make sure that it hasn’t burned. If the chocolate still holds its shape, try to break it up with a spoon and stir it into the butter. Chances are, the chocolate will yield and will combine easily.
Until Next Time,
Peace, Love and Cupcakes!