Way back in 2007 I posted a Chocolate Chunk Cookie with Oreos in it. A lot of bakers were stuffing Oreo chunks into cookies back then, and one of the recipes being used as “base” was from the Nielsen-Massey recipe collection.
I thought I’d mention this because people people appreciated the link posted earlier to the Odense Almond Paste recipe collection, and like Odense, I think the little collection on Nielsen Massey’s site is often overlooked. So check it out!
Nielsen Massey’s chocolate chip cookie recipe is a good one, with lots of ridges and folds. It’s not particularly buttery, but that makes it a good vehicle for carrying chunks of other things. They also have a really simple, Crisp Butter Cookie (which I might try today), and they have a recipe for French Macaroons, for those of you who like making them from scratch.
But back to the Oreo chunk cookie, here it is again traveling to the future from 2007!
Oreo Chunk Cookies
12 tablespoons unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons dark brown sugar
1 1/2 teaspoons vanilla
2 cups unbleached all purpose flour (8 1/2 oz by weight)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
10-12 broken (into halves and thirds) Oreos plus some cut up dark chocolate
Heat oven to 350 degrees F. Beat butter and sugars until smooth. Add vanilla and eggs and mix until combined.
In a separate bowl, stir together flour, soda, salt, baking powder and cream of tartar. Add flour mixture to butter mixture and stir until incorporated. Stir in oreos by hand.
Divide the dough into about 12 equal sections and shape into balls – try not to crush up the Oreos too much. Place dough balls 3 inches apart (6 per cookie sheet) on parchment lined or non-stick cookie sheet and flatten tops slightly. You don’t want to flatten it too much, you just don’t want it to look like a ball. Press pieces of dark chocolate into the ball. Bake for about 15 minutes or until brown around the edges. Cool slightly on cookie sheet for about 5 minutes, then transfer to a rack to set: remove from baking sheet. Cool on wire rack. Makes about 12 big cookies