This weekend I had to say goodbye to a good friend. She moved to the east coast for a new job venture. We had one last lunch together before she left and I decided to bake up some treats for her, a care package if you will.
With my leftover wedding supplies, I was also able to put it in a nice box and tie a pretty bow. This was my first time making these cookies and I was really pleased with how they look.
They came out so big, like bakery size cookies. They have both chocolate chips and Oreo truffle chunks. I got the idea from Bakergirl. I used her truffle recipe, but chose to use a modified version of the NY Times chocolate chip cookie recipe I love. I didn’t add as much chocolate since there would be Oreo chunks as well.
These don’t take too long to make but they need extra prep time so you actually need to start the day before so that the dough can refrigerate for a day.
The cookies came out pretty good. They aren’t my favorite of all time, but I liked them. DH really loved them as he told me through mouthfuls of cookie. I do wish I had put a little more Oreo truffle chunks in them.
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate chips
20 Oreo cookies, finely crushed
3 ounces cream cheese, softened
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. While dough is in the fridge, make the truffles, which need to be frozen overnight.
Line a small baking dish with foil; set aside. Crush Oreo cookies in a food processor until finely ground. Add in cream cheese and mix in processor until completely mixed and truffle dough comes together. Press into foil-lined baking dish and flatten with hands about 1/2 inch thick. Place in freezer for 24 hours and do not remove until ready for baking.
4. On baking day, preheat oven to 350F. Cut Oreo truffle into chunk/squares about 1/2 inch by 1/2 inch. Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) and add about 4-5 chunks of Oreo truffle to the balls. Place on baking sheet about 2-3 inches apart. Bake until golden brown, 18 to 20 minutes.