Chocolate Cookies & Cream Cookies Recipe
Delight in these rich and fudgy Chocolate Cookies & Cream Cookies, featuring a decadent blend of Dutch-process and black cocoa powders, studded with white and semisweet chocolate chips and crunchy chocolate sandwich cookie pieces. Perfectly soft and slightly sticky dough yields irresistibly chewy cookies with a touch of salty finish from optional flaky sea salt, ideal for chocolate lovers seeking a gourmet twist on classic cookies.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 58 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 1/2 cup (43 grams) Dutch-process cocoa powder
- 1 tablespoon (5 grams) black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Add-ins
- 1/3 cup (51 grams) white chocolate chips
- 1/2 cup (85 grams) semisweet chocolate chips, plus more for topping
- 11 (127 grams) chocolate sandwich cookies, coarsely chopped
- Flaky sea salt, for finishing (optional)
Instructions
- Melt Butter and Combine with Sugar: In a large microwave-safe bowl, melt the butter in 20-second bursts in the microwave. Whisk in the light brown sugar while warm, then let the mixture cool until just warm to the touch.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla bean paste until the mixture is completely smooth and well combined.
- Mix Dry Ingredients and Fold in Chips and Cookies: Using a rubber spatula, stir in the all-purpose flour, Dutch-process cocoa powder, black cocoa powder, baking soda, and fine sea salt until the dough comes together. Fold in the white chocolate chips, semisweet chocolate chips, and three-quarters of the chopped chocolate sandwich cookies. The dough will be slightly greasy and sticky but will firm up once chilled.
- Portion Dough: Use a large spring-loaded scoop to drop 3-tablespoon balls of dough onto a parchment-lined baking sheet. Dot each dough ball with the remaining chopped cookies and additional chocolate chips for topping.
- Chill Dough: Wrap the baking sheet or dough well with plastic wrap and refrigerate for at least 20 minutes or until the dough firms up. Dough can be chilled for up to 72 hours.
- Preheat Oven: Preheat your oven to 400°F (204°C) while dough chills.
- Bake Cookies: Arrange the chilled dough balls 2 to 3 inches apart on parchment-lined baking sheets. Bake for 7 to 9 minutes, or until the cookies are just set around the edges but still soft in the centers.
- Shape and Finish Cookies: Remove cookies from the oven and, if desired, run a large round cookie cutter around each cookie to reshape into perfect circles. Immediately sprinkle flaky sea salt on top. Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days, maintaining freshness and chewiness.
Notes
- For best texture, ensure the butter does not get too hot when melted; warm is ideal for mixing with sugar.
- Chilling the dough firm up the fat, preventing excessive spreading and creating chewy cookies.
- If you cannot find black cocoa powder, you can omit it or substitute with an additional tablespoon of Dutch-process cocoa powder for intense chocolate flavor.
- Flaky sea salt is optional but adds a wonderful contrast to the sweetness if sprinkled on top right after baking.
- Use a spring-loaded cookie scoop for uniform cookie sizes and even baking.
- Cookies will be soft when removed from the oven but will firm up as they cool.
