ShareThisThe coffee cake was fun and Fuzz now has some breakfast for tomorrow, but today’s Friday and that means chocolate!
The cookie I chose for today was from Martha Stewart’s Cookie Book. In the book, it’s called Milk-Chocolate Cookies, but you can find an almost identical recipe on Martha Stewart’s website under the name Double Chocolate Cookies.
They must really like that recipe over at MS, because they have a second version which is almost identical, but they swap out 4 oz of milk chocolate for ¾ cup plain M&M’s. That was definitely a good move, because these cookies have the perfect texture to complement M&M’s. Plus, the cookies are kid-friendly. They’re sweeter than a lot of other chocolate cookies and slightly crispier around the edges, though middles are chewy.
The only change I made to the recipe was to cut it in half. Just for fun, and since I didn’t have any M&M’s (then!) I added broken up Oreos to the some of the cookie dough. I still have some dough leftover and plan to try the M&M version as well. These cookies are fun!
Milk Chocolate Oreo Chunk Cookies
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
4 ounces milk chocolate — divided use (2 ounces coarsely chopped and 2 ounces cut into 1/4-inch chunks)
4 tablespoons unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
3 Oreos (optional)
Preheat oven to 325 degrees.
Stir flour, cocoa powder, baking soda, and salt together in a bowl; set aside.
Melt 2 ounces milk chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Beat together sugar and egg until light. Beat in vanilla and melted chocolate mixture. Add flour mixture and stir until mixed. Stir in Oreos and remaining milk chocolate chunks. NOTE: at this point, I chilled the dough for 30 minutes.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Makes about 13-15 depending on how big. I got 13, but some of mine were very large.
I posted my homemade oreos last night. They are just okay–these on the other hand, look really good. Someone’s in an Oreo mood! I’ve gotta try this Oreo in a cookie thing, you’ve done it and Jenny (Picky Palate) has done it, I’m sure there are others, but it must be GOOD!
MMMM Talk about chocolate overload!!
Yum… those look good! I actually don’t care for Oreos, but I’d be very interested on trying those with just the double chocolate or with the M&Ms. I think I’ve already got that one in my “want to try” binder, but if not, its going there now!
P.S. Did I tell you that I decided to start a blog, at your suggestion and several others. Its mostly a place where I can share the recipes I try out weekly. I need to get in the habit of posting more consistently. There would be a lot more posts if I posted all the ones that didn’t turn out right!!
Oooh, yum!
Oh man! I didn’t know that friday meant chocolate!
Like Katrina sayed I also have to try the oreo in the cookie thing, nothing like a double chocolate, double cookie cookie! They look delicious Anna!
These look terrific, just the ticket for tonight, my daughter has 2 friends sleeping over.
I’m curious what milk chocolate did you use? I don’t want break the bank if that’s not really necessary.
I just used some Hershey’s bars that were lying around
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Thanks, Anna, now I won’t feel guilty about not using something hoity-toity!
One last note. The dough was too soft to scoop. After 30 minutes in the refrigerator, it was fine.
hMMMM….I’ve done oreo chunks in ice cream…brownies and even frosting, but never inside cookies. Looks like a great idea and something I must try!
Yumm! Oreos! I’m sold………..
I just noticed that my half version listed 1/4 pound milk chocolate — 4 oz chopped, 4 oz chunks. It should be 1/4 pound ,2 oz chopped, 2 oz chunk. In the melting step, you melt 2 oz.
So for the half version, total milk chocolate is 4 oz.
Also, if you are sensitive to sweet, you might want to try using 2 oz unsweetened chocolate for the part of the chocolate thate gets melted into the batter. I did a small test batch and actually liked the less sweet cookies better.
Anna – I just made those Rachael Ray fudge peanut butter things. oh – my – goodness. They must leave my house SOON.
Yummm! I love Oreos in cookies! These look fabulous.
Oh, I’m itching to make cookies today. We made the RR crispy bars and we were over the moon. To me it’s a homemade candy bar. I also made a variation on your veggie patties and it’s up on my blog today. They are so yummy. I need to get some beets and try it the real way.