These are my favorite chocolate chocolate chip cookie. You can even mix the fillings up a bit and include peanut butter chips instead of Oreos, or use more chocolate chips! Or use dark chocolate cocoa instead of regular cocoa. I love my cookies chewy and this one when baked per the directions below makes a chewy, decadent chocolate chocolate chip cookie. If I have to have a chocolate cookie (sorry, I’m a oatmeal/raisin/cranberry cookie kinda gal!), then this one is it.
Double Fudge Cookies
yield 24 cookies
1 cup unsalted butter, room temperature
1 1/2 cups sugar
1 tsp. vanilla extract
2 cups AP flour
1/2 cups cocoa powder (I prefer Ghirardelli)
1 tsp baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup crushed oreo cookies
1. On medium speed, mix the butter, sugar, eggs and vanilla 2-3 minutes, or until fluffy. Add flour, cocoa powder, baking soda and salt until just combined.
2. Fold in chocolate chips and oreos.
3. For easier scooping, refrigerate cookie dough 1-3 hours. I use a 2 Tbs. scoop (medium scoop) for my cookies.
4. Preheat oven to 350 degrees and bake 10 minutes.
Freezing cookies: Drop dough balls onto a cookie sheet with sides lined with parchment paper or silicone liner. Freeze about 30 minutes and seal in a freezer bag until you want to use them. Bake directly from freezing and allow 1-2 minutes more of baking time.
Recipe from: Tasty Kitchen.com