Today’s recipe is for Oreo Chunk Chocolate Chip Cookies. I wish I could take credit for the idea of putting Oreos in chocolate chip cookies, but it was Val’s. My only change, aside from cutting the recipe in half, was to add some dark chocolate chunks.
Val used this recipe as a start. It’s unique in that it calls for cream of tartar, an ingredient I find quite interesting. Cream of Tartar is derived from argol, which is a crusty substance that appears inside wine casks during fermentation. I read that McCormick gets its argol from Italy, where they send very small people into the wine casks to do the scraping. The crusty crystal stuff is refined into cream of tartar, which is an acidic salt – a good acid for baking, because it doesn’t add extra moisture to the batter like vinegar, buttermilk or other acids. It can be used alone or combined with baking soda to make baking powder. This particular recipe uses a little bit of cream of tartar along with baking powder. The end result is a big, not-too-thick cookie with lots of wrinkles and folds in it.
Oreo Chunk Cookies
Oreo Chunk Cookies
- 12 tablespoons unsalted butter softened (170 grams)
- 1/2 cup plus 2 tablespoons granulated sugar 120 grams
- 1/2 cup plus 2 tablespoons dark brown sugar 125 grams
- 1 1/2 teaspoons vanilla
- 1 egg
- 2 cups unbleached all purpose flour 240 grams 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
- 1/2 cup semisweet or bittersweet chips optional
- Heat oven to 350 degrees F. Beat butter and sugars until smooth. Add vanilla and egg 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 dough. Bake for about 15 minutes or until brown around the edges.
- Let 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 to 16 big cookies