Everything Brownie Cookies
Double chocolate cookies stuffed with Oreos, white and dark chocolate chips. Feel free to add some milk chocolate as well!
Servings 18
Cost 20
Ingredients
- 3 ounces unsweetened chocolate, chopped (84 grams)
- 1 ⅔ cup all-purpose flour -- if you don't have a scale, stir the flour to aerate before measuring** (210 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt plus a pinch
- 6 tablespoons unsalted butter, softened (85 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup brown sugar (50 grams)
- 1 teaspoon vanilla extract
- 1 large egg (50 grams)
- ⅓ cup light corn syrup (110 grams)
- 5 broken Oreos, broken into chunks
- 1 ½ cups mix of dark chocolate and white chips
- Any other chocolate you like -- maybe Oreo Cookies & Cream bar, broken up?
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper or a Silpat. Do not use butter or cooking spray, as this may cause the cookies to spread a bit.
- Melt the unsweetened chocolate in the microwave using 50% power and stirring every 30 seconds. Let it cool.
- Mix the flour, baking powder and salt together in a separate bowl and set aside.
- With an electric mixer, beat the butter and both sugars until light and creamy. Beat in the corn syrup and vanilla, scraping the sides of the bowl often. Beat in the melted chocolate.
- Add the egg and beat for another 30 seconds. With a heavy duty scraper, fold in the flour mixture and stir until blended.
- Stir in the chocolates and the broken cookies.
- Using a medium size cookie scoop, scoop dough onto the trays (or scoop onto plastic wrap lined plates and cover if you wish to bake later) spacing 2 inches apart. You should get about 20 large balls of dough using the medium scooper.
- Bake on center rack, one sheet at a time, at 350 degrees for 10 to 12 minutes or until they appear set and are less shiny. You can also use convection, in which case it will probably take around 10 minutes. Ovens vary.
- Let cool on the baking sheets for about 10 minutes, then transfer to a wire rack and let cool completely or transfer to the refrigerator and chill if you like a firmer, colder, cookie.
Notes
Tip: If you don't have a scale and can't weigh the flour, use a light hand when measuring by volume. That is, spoon the flour into the cup and level off. Also, you may want to make one or two test cookies just to nail down the proper baking times. I've been baking them for 10 minutes at 350F using convection.