Saturday, February 25, 2012
Double Fudge Oreo Crunch Cookies
Source: Tracey's Culinary Adventure
Note: I halved the recipe and got about two dozen 2-inch cookies
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips (I used milk chocolate)
1 cup crushed Oreo cookies (I left mine in fairly big chunks)
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the dry ingredients in 2 additions, beating until just combined. Fold in the chocolate chips and Oreos with a rubber spatula (the batter will be quite thick).
Cover the bowl and refrigerate the dough for at least 2 hours.
Preheat oven to 350 F. Line baking sheet with parchment paper. Use a small cookie scoop to divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 12 minutes, or until the edges of the cookies are set (the centers may still feel soft). Transfer the baking sheet to a wire rack and let the cookies cool for about 5 minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).
Store in an airtight container at room temperature.