Description
The best chocolate chip cookie recipe made with milk chocolate chips and big chunks of Oreo cookies. A chewy on the inside and crisp around the edges perfect cookie inception.
Ingredients
Scale
- 4 oz. (half a block) cream cheese, well softened
- 1/2 cup (1 stick, 113 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (62 grams) dry milk powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups coarsely chopped Oreo cookies (about 18–20 cookies)
- 1 cup (170 grams) milk chocolate chips
Instructions
- In the bowl of stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until light and creamy, about a minute. Make sure that both the cream cheese and butter are very well softened to avoid any lumps. Add the brown sugar and egg and beat on medium-low speed for 3 minutes until pale and fluffy. Beat in vanilla.
- In a medium bowl whisk together flour, milk powder, baking soda, baking powder, and salt until well combined.
- Add in the dry ingredients and mix until combined. Fold in the chopped Oreos and milk chocolate chips.
- Wrap the dough in plastic wrap (or cover the bowl in plastic wrap) and refrigerate for at least 1 hours, or overnight.
- Place a rack in the center and upper third of the oven and preheat oven to 350F. Line a baking sheet with parchment paper.
- Spoon out dough balls – a heaping tablespoonful of dough for each cookie. Place on the prepared baking sheets, providing at least 1 1/2 inches between each cookies. Bake the cookies for 11-12 minutes, until edges begin to brown but the middle is still a bit gooey! Cool before serving to allow them to hold their shape.
- Store cookies in an airtight container at room temperature for as long as your will power will allow.
Notes
- This recipe can also be made GF with an all-purpose gluten-free flour blend from Bob’s Red Mill or King Arthur Flour.
Nutrition
- Serving Size: 24
