My son declared these an 11 and he is a professional taste tester! 
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