Sep
29
2011

Repost: Double Chocolate Oreo Crunch Cookies

An article by Megan

I realize I’ve posted about these cookies before. But seriously… it’s like heaven in a cookie. How could I not post about these bad boys again? They have truly become my favorite cookie. I made these back in April and have been dreaming about them ever since. On average I’d say I think about these cookies 1-2 a week. If that’s not creepy I don’t know what is. But I haven’t only been thinking about the cookies themselves… I’ve also been dreaming about the dough. Best. Dough. Ever. This dough is RIDICULOUS. You know how some cookies are better as dough and others are better after being baked? Well these could honestly go either way. The dough is unreal as are the cookies. However, since the dough has raw eggs in it I try to eat more of the cookies. Raw eggs didn’t stop me from eating 3 cookies worth and my roommates from taking a spoonful each though. Don’t judge.. last time Nathan and I had ten cookies worth of dough. Progress? I think so.

I brought these to the MAcc lab (where all the cool kids hang out in the business school… just kidding. It’s the accounting lounge/computer lab) and they went over pretty well. If that’s not persuasive enough.. it’s 9am and I just ate two for breakfast because they’re that good… or because I’m lazy and I tend to eat cookies for breakfast. Both are true.

Ingredients:
1 cup butter, at room temp

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1 cup crushed Oreo cookies

Directions:

Cream butter, sugar, eggs and vanilla together until fluffy, about 3-4 minutes. Add flour, cocoa powder, baking soda and salt. Mix until combined. Stir in chocolate chips and Oreos. Refrigerate dough for 2-4 hours (I froze mine for 30-45 minutes). Now try not eat all of the cookie dough while you wait. When you ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll into 1-2 inch balls or use an ice cream scoop to form balls. Place on a greased baking sheet and bake for 10-12 minutes. Cool for 3 minutes on the baking pan before transferring to a wire rack. Let cool completely before serving.

Makes about 36 cookies.

Source: Recipe from How Sweet It Is

About the Author: Megan Hastings

Accountant extraordinaire and lover of all things baking, cooking, and crafting.

6 Comments + Add Comment

Foodness Gracious September 29, 2011 at 7:50 pm

Mmm these sound like the ultimate breakfast, imagine a fried egg nestled between two of them
Take care…

Reply
Katie Adler September 29, 2011 at 10:08 pm

oh hell yeah… cookies for breakfast is the way to go!!

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Joan Trapani Hastings September 30, 2011 at 8:50 pm

Maybe you should think about posting an updated pic of yourself to prove you’re not eating everything you bake. Seriously you worry me.

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Jackie October 2, 2011 at 4:07 pm

Best Cookies Ever.

Reply
Emily October 2, 2011 at 9:07 pm

these look AMAZING!

Reply
Chrisriv06 October 26, 2011 at 2:30 pm

i just made these last night and they were soooooooo good. the only thing that worries me is the cup and 1/2 of sugar lol i wonder if you really need that much sugar

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