My hot tip is to make the cookie dough, roll out into a sausage like shape and put into the fridge to harden before baking. Keep reading to find why!
Preparation: 15mins + resting time
- 185g softened butter
- 220g brown sugar
- 110g caster sugar
- 300g plain flour
- 1/2 tsp baking powder
- 1 egg
- 1 egg yolk
- 1 block of Oreo chocolate, roughly chopped
- 80g milk/dark chocolate chips
It’s really up to you how much chocolate you add to your cookies. You might consider white chocolate and chopped macadamia nuts or raspberries as an alternative.
- Beat butter and sugar until creamy using an electric mixer.
- Add the egg and egg yolk and beat until well combined.
- Stir in flour and baking powder until combined.
- Stir in Oreo chocolate and half of the chocolate chips.
- Roll the dough into a sausage like shape and wrap with cling film before putting in the fridge for 20-30mins to harden slightly.
- Line a baking tray with greaseproof paper. You will need two trays if baking all of the dough.
- Preheat the oven to 180° fan forced.
- Take hardened dough from the fridge and slice evenly, usually around 9 cookies per tray as they will spread.
- Using the rest of the choc chips, add additional chips to cookies for extra chocolatey goodness.
- Bake for 10mins if you like a chewy centre or 12mins for a harder cookies.
- Allow to cool before removing from the baking tray.
By putting the dough in the fridge to harden, it is easier to make sure the cookies are the same size and cook evenly.
I never usually bake all of the cookies in one go if they are for my household so keep the cookie dough wrapped in the fridge is the best option. It should stay fresh for about a week and can be frozen also.