Go Back

Oreo Toffee Chocolate Chunk Cookies

Print Recipe Pin Recipe

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.