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Giant chunky NYC style cookies stuffed with white, dark chocolate chips, and Oreo chunks! Oreo NYC cookies are heavenly!
So let’s say hello to my eighth NYC Cookie recipe.. because I just can’t stop. It’s been nearly a year since I posted my NYC Chocolate Chip Cookie recipe onto my blog, and you guys just can’t stop baking them! I love it!
I had a craving recently where I wanted to make another biscuit themed cookie because my Biscoff stuffed NYC Cookies went down so well.. so I turned to another one of my favourite biscuits! Oreos! I just can’t resist them.
For these cookies I followed the main base of the plain/vanilla cookie dough as I have done quite a few chocolate themed ones now.
- Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies. I use fridge cold baking spread, or room temp block butter.
- Sugar – I used a mix of light brown soft sugar and white granulated sugar to help the flavour
- Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of.
- Vanilla – Optional, but adds a delicious flavour.
- Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie.
- Raising agents – For these, I use bicarbonate of soda and baking powder. Bicarb is a classic addition as the raising agent for cookies, and baking powder helps create the texture you are after in a New York style cookie
- Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter
However, in addition to the ingredients mentioned above, I did decide to jazz up the cookie dough however by using blitzed up oreos in the base cookie dough mixture – it gave the cookies a speckled/dappled colouring, but also such a nice flavour! I used my food processor to blitz the oreos up to a really fine crumb to make this work (and I kept the filling in the oreos!).
I then also used the classic oreos in chunks – the oreos themselves will soften as they bake so please don’t moan that the biscuits don’t stay crunchy.. because it’s normal and unavoidable. I don’t mind it though and I LOVE these cookies!! You can use any flavour Oreo you fancy for these, but I tend to just stick to the original classic oreos as they are my favourite.
I decided as oreos are the main feature to stick to the idea of black and white so I used dark chocolate chips and white chocolate chips as the main flavours (but obviously you can use whichever ones you want!) – I just love the sweet and slightly bitter combination.
I buy large 10kg of chocolate for baking so mine is always in chip form, but you can 100% just by bars of chocolate from the supermarket and then chop it up – you don’t need to use chips. It’s whatever you prefer.
Chilling & Freezing NYC cookies
So one important part of making a NYC Cookie, is chilling the dough. Chilling cookie dough is a classic part of cookie baking, as it prevents them spreading to a pancake.
Sometimes I get questions about why some of my cookies don’t require chilling, but they aren’t nyc style cookies. I purposely write different recipes for different end results, but for these you do need to chill them. I say the minimum is 60 minutes in the fridge, or 30 minutes in the freezer.
The cookie dough will last in the fridge for 48 hours though, but any longer than a day and I tend to freeze the dough – it can freeze for 3 months and you bake straight from frozen.
Tips & Tricks
- One thing about NYC Cookies is that they are huge… but this is what makes them NYC style! They are 120g of heaven. However, if you want to use the recipe to make regular size cookies (can’t call them NYC if you make them smaller…!), then you can make them 60g each, and bake for 8-9 minutes.
- If you want to make the dough chocolate flavoured you can remove 50g of plain flour and add 35g cocoa powder in instead – cocoa powder is more drying so you don’t need as much.
- The cookies are best warm and fresh, but last 4-5+ days once made. Or, the dough can freeze for 3+ months.
- If you want to bake the cookies from frozen then you simply need to add 1-2 minutes to the baking time and bake from frozen, you don’t need to thaw them.
Oreo NYC Cookies!
- 125 g unsalted butter/baking spread
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 large/medium egg
- 1 tsp vanilla (optional)
- 250 g plain flour
- 75 g Oreos (finely crushed)
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 150 g white chocolate chips
- 150 g dark chocolate chips
- 75 g Oreos (chopped)
- Add the unsalted butter and sugars to a bowl and beat until creamy.
- Add in the egg, and beat again. If using vanilla, add it in now!
- Add in the plain flour, finely crushed oreo crumbs (leave the creme middle in the oreo when crushing, I use a food processor to get a fine crumb) baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- Add in the chocolate chips, and chopped oreos and beat until they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 125-130g each!
- Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180ºfan, or 200ºc regular! If your oven runs hot, go for 160ºc-170ºc.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes - Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch!
- Once baked, these will last for 4-5+ days!
- You can use any chocolate you fancy, I just love the combination of white and dark chocolate with the oreo chunks!
- You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
- I use this dark chocolate in my baking!
- I use this white chocolate in my baking!
- I use the regular oreos but you can use any!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- If you want to make smaller cookies (60g) - they take about 9 minutes to bake!
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