Cookie Chronicles: Triple Chocolate & Oreo

Name: Triple Chocolate Oreo Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Cuisine: Cookies, American
Ingredients: 250g White Caster Sugar; 200g Unsalted Butter (room temperature / softened); 1 Large Egg; 1 tsp Vanilla Extract; 1/2 tsp Salt; 275g Self-Raising Flour; 70g Cocoa Powder; 1/2 tsp Baking Powder; 300g Chocolate Chunks of Choice*

JUMP TO RECIPE

I’ve been non-stop craving cookies this past week. Personally, I blame everybody’s deliciously drool worthy baking insta stories and posts. Quarantine has everyone baking and I’m loving it but when I finally got round to making cookies I couldn’t decide what kind I wanted. Did I want Chocolate or Vanilla? Cakey or Chewy? Chunky or Thin & Crispy?

I wanted thick & chocolatey cookies (Ben’s Cookie style) so used Tanya Burr’s Chocolate Cookie recipe for the base and made a few changes to the recipe and technique to make them EVEN MORE DELICIOUS. The addition of Cadbury Oreo (milk chocolate with oreo cookie pieces in it) was just a penny short of life-changing. If you can’t find any Cadbury Oreo you can just use a mix of Oreos biscuits and milk chocolate.

I ended up making two kind of cookies. This recipe is for a thick & chunky triple chocolate cookie! If you’re after the chewy & crispy white chocolate cookie, click here.

I got such a great response on these cookies when I posted them on my Insta story that I thought it was only fair to share the recipes I’d used. These are honestly some of the best cookies I’ve ever baked.

Makes 12-16 cookies (approx 70g -100g each)

Ingredients

250g White Caster Sugar (can substitute for Light Soft Brown Sugar)

200g Unsalted Butter (room temperature / softened)

1 Large Egg

1 tsp Vanilla Extract

1/2 tsp Salt

275g Self-Raising Flour

70g Cocoa Powder

1/2 tsp Baking Powder

300g - 400g Chocolate Chunks of Choice ( I used 200g Cadbury Oreo, 100g White Chocolate Buttons & 50g Milk Chocolate Chips)

Method

Preheat oven to Gas Mark 4/160 C Fan/180 C. In a large bowl, beat together the butter and sugar until light and fluffy. Add the egg, vanilla extract and salt and mix until well combined. Next, stir in your flour, cocoa powder and baking powder and mix until a chocolate cookie dough forms, it may look a little dry but just keep on mixing! Throw in all your chocolate chunks and mix well.

Split the cookie dough into 16 equal sections and roll each section into a ball. Tip: You can freeze any cookie dough balls you don’t bake for a rainy day. This works for all types of cookie dough!

Line your baking tray with greaseproof paper and place your cookie dough balls on a baking tray at least 3-4 inches apart - they spread quite a bit! After 7 -9 minutes (9 mins if baking cookie dough from frozen) in the oven, take your cookies out and slam them down and up on a heatproof surface 4-6 times. This helps give them extra crispy edges! Thanks to Sarah Kieffer for the pan banging technique! Then pop them back in the oven for a further 4-5 minutes. Alternatively you can skip the pan banging if you want a chunkier cookie and just bake the cookies for 11-13 mins straight.

Take the cookies out of the oven. They won’t look completely cooked when you take them out of the oven but make sure to leave the cookies on the baking tray for at least 20 -30 mins after baking. They continue to cook whilst the tray cools down. This is essential to help the cookies set, if you try to have a nibble before the 30mins cooling period they will fall apart!

Have a bake and let me know what you think on Instagram @OsiBakes

Triple Chocolate Cookies, Oreo Cookies, Double Chocolate Cookies

Dessert, Snack, Cookies

Cookies, American

Servings: 12 Cookies

Author: OsiBakes

Rating:

Triple Chocolate Oreo Cookies

Thick & Chocolatey Cookies crammed with crunchy Oreo biscuit and White & Milk Chocolate Chunks

Prep time: 20 MinCook time: 11 MinTotal time: 31 Min

Ingredients

250g White Caster Sugar
200g Unsalted Butter (room temperature / softened)
1 Large Egg
1 tsp Vanilla Extract
1/2 tsp Salt
275g Self-Raising Flour
70g Cocoa Powder
1/2 tsp Baking Powder
300g Chocolate Chunks of Choice*

Instructions

Preheat oven to Gas Mark 4/160 C Fan/180 C. In a large bowl, beat together the butter and sugar until light and fluffy. Add the egg, vanilla extract and salt and mix until well combined. Next, stir in your flour, cocoa powder and baking powder and mix until a chocolate cookie dough forms, it may look a little dry but just keep on mixing! Throw in all your chocolate chunks and mix well.
Split the cookie dough into 16 equal sections and roll each section into a ball. Tip: You can freeze any cookie dough balls you don’t bake for a rainy day. This works for all types of cookie dough!
Line your baking tray with greaseproof paper and place your cookie dough balls on a baking tray at least 3-4 inches apart - they spread quite a bit! After 7 -9 minutes (9 mins if baking cookie dough from frozen) in the oven, take your cookies out and slam them down and up on a heatproof surface 4-6 times. This helps give them extra crispy edges! Thanks to Sarah Kiefferfor the pan banging technique! Then pop them back in the oven for a further 4-5 minutes. Alternatively you can skip the pan banging if you want a chunkier cookie and just bake the cookies for 11-13 mins straight.
Take the cookies out of the oven. They won’t look completely cooked when you take them out of the oven but make sure to leave the cookies on the baking tray for at least 20 -30 mins after baking. They continue to cook whilst the tray cools down. This is essential to help the cookies set, if you try to have a nibble before the 30mins cooling period they will fall apart!