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Thick Bakery-Style Oreo Chocolate Chip Cookies
50 minPorcje: 8Nutri-Score E€€
E
50 min
50 minThick Bakery-Style Oreo Chocolate Chip Cookies
czego potrzebujesz
Składniki
butter (softened)Nabiał226 g
brown sugarSpiżarnia200 g- white sugarSpiżarnia200 g
eggsNabiał2 kawałki- vanilla extractSpiżarnia5 ml
flourProdukty zbożowe375 g- baking sodaSpiżarnia5 g
- baking powderSpiżarnia2 g
saltPrzyprawy6 g- chocolate chipsSpiżarnia150 g
- Oreos (chopped, plus extra for topping)Piekarnia10 kawałki
na porcję
Wartości odżywcze
614kcal
- Węglowodany
- 88 g
- Białko
- 7 g
- Tłuszcz
- 26 g
czego użyjesz
Przybory
Miska ×2
Blacha do pieczenia
Kratka do studzenia
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Mix butter and sugars
- Mix the softened butter with the brown sugar and white sugar until it reaches a sand-like consistency.
- Krok 2
Add eggs and vanilla
- Add the vanilla extract and the eggs, then mix until combined.
- Krok 3
Combine dry ingredients
- Mix the flour, baking soda, baking powder and salt in a separate bowl.
- Add the dry mixture into the wet mixture, about a third at a time, mixing between additions.
- Krok 4
Add Oreos and chocolate chips
- Chop up the Oreos.
- Fold the chocolate chips and chopped Oreos into the dough.
- Krok 5
Form the dough balls
- Form the dough into taller, bigger balls to get a thick, bakery-style look.
- Top each ball with a whole Oreo or crushed Oreo pieces.
- Krok 6
Freeze the dough
- Place the dough balls in the freezer.
- Krok 7
Bake
- Bake at 350°F (175°C) until golden brown, longer than 15 minutes if needed.
- Krok 8
Cool and serve
- Let the cookies cool on a rack or a cold plate.
- If they are too tall or cake-like, slightly bang the tray onto the counter as they come out of the oven to collapse the middle and create ripples.
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