When the weather is crappy, summer is over, and you’re ready to set in for the long winter ahead, what do you eat? What makes you feel all warm and fuzzy inside and forget about all of the things you need to do? For me, it’s a chocolate chip cookie. This particular chocolate chip cookie, in fact. It’s never failed me. It has a soft, chewy interior, surrounded by just ever-so-slightly crisp edges, packed to the brim with melt-in-your-mouth chocolate chips. I wanted to give it a bit of an update, though, as I’ve done in the past so many times. I’ve done rocky road cookies, M&M cookies, and even white chocolate macadamia nut cookies with this recipe. It’s perfect. It is the same every single time. I really can’t say enough for this chocolate chip cookie recipe. It’s been my stand-by for the past two years and even as I continue to test out new recipes, nothing is quite as delicious as this chocolate chip cookie. I know that everyone has a favorite, everyone swears that theirs are the best, but trust me: this is the best chocolate chip cookie recipe in the entire world.
When you have already achieved perfection, though, how do you even begin to think about changing it? I’ll tell you how: with Oreo cookies. I had some that I had managed to not eat on their own, so I thought that it might be a good idea to crush them up and add them into a cookie dough, alongside chocolate chips and white chocolate chips. Believe me, it’s a winning combination. The frosting inside the Oreo melts ever so slightly, while the Oreo cookie remains surprisingly crunchy. The chocolate chips add a little something extra; the milk chocolate matches with the Oreo cookie and the white chocolate matches with the frosting. These might be my new favorite cookie; they’re almost better than the originals. When you bite into one of these cookies within a cookie and taste the whirlwind of flavors and textures, you’ll have to blink twice to make sure you aren’t dreaming! On a side note, I now have a Facebook page, which you can add me on here!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ 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)
- Preheat the oven to 325 degrees F (or 310 degrees F for convection). Grease and or line your cookie sheets.
- Sift the flour, salt and baking soda together and set aside.
- 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!
- 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.
- 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.