A week before last winter’s Eat My Blog charity bake sale, I received a package from my cousin Timmy and his girlfriend Jessica who live in San Francisco. Inside was a plastic freezer bag filled with several dozen cookies baked by the thoughtful duo. The cookies looked like regular chocolate chips at first glance, but upon further inspection I found that crushed Oreo cookies were used in place of semi-sweet morsels. A most brilliant substitution.
Timmy and Jessica were hoping to contribute to the Eat My Blog spread, but unfortunately, they mailed the goodies a week too soon due to a date mix up. Rather than sell slightly stale cookies to our crowd, I made a donation in their names and ate the entire box by myself. It was a delicious and fair trade off.
I’ve been thinking a lot about Timmy and Jessica’s genius cookie-within-a-cookie creation since I polished off the final one months ago: brainstorming how to tweak it, refine it, and make it my own. These Salted Cookies ‘n Cream Cookies are the result of far too many hours spent dreaming up ways to punctuate simple cookie dough with sandwich cookies.
While Timmy and Jessica employed Toll House’s popular recipe for their mother dough, I decided to use Jacques Torres “Perfect” Chocolate Chip Cookie batter for the base of mine. Aging the dough for 36-hours might seem like an unnecessary step, but it helps the cookies to brown more evenly and imparts intense toffee notes.
I really liked how Timmy and Jessica crammed large Oreo chunks into their cookie, so I kept that element the same. And to top it all off, each cookie was sprinkled with gray sea salt, because sweet and salty always trumps plain ‘ol sweet in my world.
After thinking and rethinking this recipe for months, I was supremely happy with the results. The cookies struck a delightful balance between sweet and salty, crunchy and creamy. It’s an instant favorite in the Astro-Gastro household.
- 8 1/2 ounces (2 cups minus 2 tablespoons) cake flour
- 8 1/2 ounces (1 2/3 cups) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 10 ounces (1 1/4 cups) light brown sugar
- 8 ounces (1 cup plus 2 tablespoons) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 13 ounces Oreo cookies (33 cookies)
- Sea salt
Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
Using a mixer fitted with a 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 the dry ingredients and mix until just combined, 5 to 10 seconds. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. The dough can be refrigerated for up to 72 hours.
Remove the dough from the refrigerator one hour prior to baking to allow it to soften some. Once the dough has come to room temperature (cooler is perfectly fine, just as long as the dough is malleable), incorporate the Oreo cookies using a mixer fitted with a paddle attachment. To distribute largecookie chunks throughout the batter, mix for 5 seconds. If you prefer smaller chunks, mix for 10 to 15 seconds.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a kitchen scale, scoop 6 3.5-ounce mounds of dough onto the baking sheet. Make sure to turn horizontally any Oreo cookie pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough. The dough might look a bit raw coming out of the oven, but no worries, once it cools everything firms up nicely. Dig in.
Makes 17 5-inch cookies.
Recipe adapted from Jacques Torres, Timmy Ton, and Jessica Mcnamara. [For Printable Recipe Click Here]
More cookie recipes on Gastronomy:
- America’s Test Kitchen Chocolate Chip Cookies
- Basil Cookies
- Bouchon Bakery’s Peanut Butter Sandwich Cookies
- Chewy Chai Meringue Cookies
- Coconut Macaroons
- Emeril Lagasse’s Snickerdoodles
- Inside-Out Carrot Cake Cookies
- Orange Spice Cookies
- Peppermint Sandwich Cookies with Candy Cane Bits (or Homemade Candy Cane Joe-Joe’s)
- The “Perfect” Chocolate Chip Cookie
- Wes’ Famous Chocolate Chip Cookies
- World Peace Cookies / Korova Cookies
Related
FAQs
As mentioned, chocolate chips contain less cocoa butter than baking chocolate, so they can be more difficult to work with in melted form. If you're looking for a crunchy cookie, chocolate chips are the way to go; if you want something that is more visually rustic with a gooey interior, opt for chunks.
What are the ingredients in Oreo cookies? ›
INGREDIENTS: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, PALM OIL, SOYBEAN AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, ...
What is the best selling cookie in the world? ›
Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.
Can I use chocolate chunks instead of chocolate chips in cookies? ›
Fortunately, chocolate chips and chocolate chunks are interchangeable in recipes, so you can use whichever style of chocolate you prefer or simply use up whatever you have on hand without worry.
What are the 3 main ingredients in Oreos? ›
They're mostly sugar, flour, cocoa powder, baking soda and salt. The filling is a mixture of cornstarch, soy lecithin, corn syrup and vanillin. So, yeah, they contain chocolate, in the form of cocoa powder.
Is it OK if my dog ate two Oreos? ›
In cases where a dog has eaten one Oreo, it is likely they will experience little to no issues (such as a mild stomach upset). Pets who have eaten a few Oreos or are exhibiting mild signs of chocolate poisoning are more likely to experience stomach upset or restlessness, but overall have an excellent prognosis.
Who owns Oreo? ›
It was introduced by Nabisco on March 6, 1912, and through a series of corporate acquisitions, mergers, and splits, both Nabisco and the Oreo brand have been owned by Mondelez International since 2012. Oreo cookies are available in over one hundred countries.
Which country made Oreo? ›
1912. The first Oreo is produced at Chelsea Market bakery, Manhattan, NY, U.S. and sold in in bulk tins.
Why is it called Oreo? ›
The most popular theories, as reported by such outlets as Tasting Table and Thought Co., include the idea that Oreo takes its name from the French word for gold (“or”), and was chosen because Oreo Biscuits originally came in a gold-colored tin.
Who invented the Oreo? ›
Just four years after the debut of the Hydrox, the Oreo arrived on the scene, and we have Nabisco food scientist Sam Porcello to thank for its creation.
Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually surpassed Hydrox in popularity, which resulted in the Hydrox cookies being perceived by many as an Oreo off-brand, despite the opposite being the case.
What is the #1 cookie in the US? ›
Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world. How much do youknow about chocolate chip cookies?
What is the #1 cookie in the United States? ›
1 Chocolate Chip Cookie (No Further Description Necessary)
America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie.
Are chocolate chunks better than chocolate chips? ›
Chocolate chunks, like baking chocolate for example, are generally of higher quality, resulting in a much more decadent and lavish treat. If your cookie dough contains a significant amount of sugar, opt for a good quality semi-sweet or bittersweet chocolate chunks for perfectly rich cookies.
How does chocolate chips affect cookies? ›
Chocolate chips affect the structure of cookies too
A cookie made with chocolate chips on the other hand will come out a bit puffier. This is because when chocolate melts, it causes cookie dough to spread. Since chocolate chips stay mostly intact, the cookie dough will hold its shape a lot better in the oven.
Why do chocolate chips not melt in cookies? ›
When I make chocolate chip cookies, why don't the chocolate chips melt in the oven? Cooking chocolate tends to have less cocoa butter than eating chocolate, which raises the cooking chocolate's melting temperature and makes it more difficult to melt. However, the chocolate will still melt in the oven.
What are the disadvantages of chocolate chip cookies? ›
Eating too many chocolate chip cookies can have several consequences for your health, including: Weight gain: Chocolate chip cookies are typically high in calories, sugar, and fat, and overconsumption can lead to weight gain over time.
