My son declared these an 11 and he is a professional taste tester!
Looking for even more chocolate chip cookie inspiration? Be sure to visit my Ultimate Chocolate Chip Cookie Collection, packed with everything from classic favorites and brown butter cookies to stuffed cookies, candy-loaded creations, and triple chocolate treats!
Oreo Toffee Chocolate Chunk Cookies
Ingredients
- 2 cups all-purpose Gold Medal flour
- ¾ cup cake flour
- ¾ tsp. baking soda
- 6 grams cornstarch originally I used 12 g but prefer the taste with 6g
- ½ tsp. kosher salt
- 18 Tablespoons butter browned in a skillet and cooled a bit
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 1 T. vanilla
- 4 ounces dark choc chips
- 4 ounces milk choc chips
- 4 ounces chopped Lindt milk chocolate
- 14 chopped Oreos use 11 in dough and reserve rest for tops
- 2 Heath bars chopped
- Maldon Salt
Instructions
- Preheat oven to 350 convection bake setting. (375 without convection)
- In a mixer, beat the cooled brown butter with both sugars 2 minutes.
- Add egg and yolk and beat until creamy. Add vanilla.
- Add all the dry ingredients and mix just to combine.
- Add chips, chocolate, oreos.
- Weigh dough into 70 gram mounds and form them tall.
- Freeze a few hours and bake on parchment lined sheets for approx 12 minutes. I used the 2nd rack up from the bottom in my oven.
- Sprinkle on a few sea salt flakes, more Oreos and chopped toffee on top.
- Let cool on sheets.
Leave a Reply